• salumi d'andrea
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  • salumi tenuta dandrea
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Butcher D’Andrea for over 20 years crafted salami

The D’Andrea butcher for over 20 years is the reference point for the estimators of genuine products. It has its grounds where it breeds the garments with natural products to give the highest quality to its meat, and satisfy its customers.

The D’Andrea butcher focuses on quality, raising the cattle on the farm, and then selling it after being slaughtered in its butcher’s shop. This is an important point to maintain a high level of quality, we raise livestock with products grown directly in the company, to offer our customers cuts of meat of the highest quality.

Wide selection of cold cuts and sausages from the traditional sweet or spicy sausage, bacon, salami cup, hams. Always produced with our meat bred Lucania land.

suino maiale salsiccia macelleria d andrea

The sausage luganega is a typical preparation of Northern Italy whose births were linked to the Roman era when it was indicated with the term Lucanica a type of sausage originating from Lucania. The testimony comes from Varro who, in his work De lingua Latina (V, 22, 111), informs:

«… a sausage made with the large intestine of the pig is called lucanica, because the soldiers have learned it from the Lucanians»

The italian butcher D ‘Andrea follows in the production of its renowned hand-knife sausage the ancient traditions handed down from generations to meet the needs and tastes of the most demanding palates.

Shop

Butcher D’Andrea offers cuts of meat of the first choice for excellent meat broth or for all your meat recipes.

Whether it’s a dinner with friends or an important lunch, meat quality will always make the difference. Discover the various cuts of pork and beef.

At D’Andrea butcher are produced sublime meats: sausage, coppa, ham, bacon and the typical sausage pezzente

The production of the garments, the slaughtering and the processing take place in Lucania, land of woods and spring sources, the seasoning follows the ancient tradition of the place.

SAUSAGE SEASONING

Maturing is one of the most important and delicate phases in the preparation of cured meats. It must be ensured that the climate of the cellar (humidity, temperature) remains constant over time. The meats are regularly followed, on pain of rancidity.

After the skilful maturing, the packaging is still performed by hand today. Sausage, fillet, ham, pork sausage and bacon are spoiled for choice.

At this point our sausages are ready to be purchased in the store or in our online shop and reach the tables of Italians.

The nature surrounding the D’Andrea farmhouse

Mountains, valleys and streams are in this land the Basilicata that the D’Andrea butcher operates.

After the skilful maturing, the packaging is still performed by hand today. Sausage, fillet, ham, pork sausage and bacon are spoiled for choice.

At this point our sausages are ready to be purchased in the store or in our online shop and reach the tables of Italians.

cuts of meat and sausages for sale

The butcher D ‘Andrea is in the butcher shop from Monday to Saturday from 8.30 to 20:00

Order with confidence online we ship all over Italy and abroad if minimum order € 200

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