The incomparable gastronomic universe of Mastri Salumieri with the unmistakable atmosphere and joie de vivre of Ticino
Discover unique charcuterie specialties, prepared by the Master Butchers following the original recipes handed down by Mario Rapelli from generation to generation. That's why we still prepare our specialties today as Mario Rapelli did: according to the artisan tradition and culture of charcuterie, with passion, pride, and love for good taste.
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Gran Riserva Salami: Master Salumieri are true artists. They devote a great deal of time to the production of Gran Riserva Salami. According to the traditional recipe, spices are added to the coarsely ground meat and everything is kneaded until a homogeneous mixture is obtained, which is then carefully stuffed into natural casings and hung to mature.
Through the slow maturing process, Gran Riserva Salami develops its typical sweet aroma. The master butchers constantly check in person and according to the rules of the art that the curing is perfect, until this specialty is ready to leave the curing cellar.
Sliced diagonally in the traditional Ticino style, Salame Gran Riserva is a local delicacy to be enjoyed as an aperitif or appetizer. Let yourself be tempted by its delicately aromatic taste and notes of red wine, garlic, and pepper. With its sweet and balanced flavor, it is a clear demonstration of the exquisite artistry of our master butchers.
Pioradoro Prosciutto: Pioradoro Prosciutto is a local delicacy with a sweet and delicate aroma that pairs perfectly with soft cheeses and mild flavors, slightly bitter beers, and delicate wines with soft tannins. These ideal pairings and flavor combinations enhance the softness, sweetness, and refined nutty notes of Pioradoro prosciutto, developed in the mountain air at 1,964 meters above sea level on Alpe Piora.
For the aging of Pioradoro, the master butchers have chosen an exclusive location: Alpe Piora, the largest and most renowned mountain pasture in the canton of Ticino, which offers unique and ideal curing conditions, allowing the prosciutto to lose moisture and slowly develop its characteristic pink color and unmistakable softness, sweetness, and fragrance in the alpine air.
In Alpe Piora, the work of the stagionatori (maturers) is fundamental: constant control and daily monitoring of temperatures and humidity through the manual opening and closing of windows are essential to ensure the ideal 10-16°C and maturing conditions in the cellar. Maturing in the high mountains is the result of craftsmanship, experience, and a deep knowledge of the region's climatic variations.
Puccini cooked ham: Handmade Puccini cooked ham is the king of Rapelli cooked hams. To produce it, the master butchers use only carefully selected Swiss pork, which they process by hand with great care. The ham is then slowly cooked in the oven, where it acquires its full, intense flavor and its typical color in various shades of pink.
Thanks to its excellent aroma, subtle hint of rosemary, and tender, succulent meat, Puccini cooked ham guarantees a truly perfect taste experience. This delicious ham is excellent for breakfast, as an appetizer, or accompanied by vegetables, asparagus in spring, and melon in summer.
Luganighe Ticinesi: The master butchers prepare Luganighe with the same skill and passion inherited from Mario Rapelli. The secret of its unique taste, characterized by subtle notes of garlic, pepper, cinnamon, and nutmeg, comes from its original recipe, according to which coarsely ground fresh meat is seasoned with a mixture of spices and carefully mixed until it becomes a homogeneous mixture, then carefully stuffed into casings.
Luganighe sausages are part of the gastronomic tradition of Ticino. Thanks to the delicate notes of garlic, pepper, cinnamon, and nutmeg, their taste is extremely distinctive. After a few minutes on the grill or in a pan, the appetizing Luganighe sausages are ready to be served. They go perfectly with ratatouille and a good risotto.
Ticino Chili Pepper Sausage: To spice up this sausage, our master butchers have selected the special Mendrisiotto chili pepper, grown using natural methods and carefully harvested by hand by local artisans, whose eyes and words still convey pride and tradition. Thanks to slow ripening in the warm southern Ticino sun, the fruits develop their characteristic spicy and strong flavor, which can be tasted in our sausage.
