Rapelli SA

The incomparable gastronomic universe of the Mastri Salumieri with the unmistakable atmosphere and joie de vivre of Ticino

Discover unique charcuterie specialties prepared by the Mastri Salumieri following the original recipes handed down from generation to generation by Mario Rapelli. That's why we still prepare our specialties the way Mario Rapelli did: according to the artisanal tradition and culture of charcuterie, with passion, pride and love of good taste.

The pleasure of sharing comes in many forms: discover the ambassador products!

Salami Gran Riserva: The Mastri Salumieri are true artists. They devote a lot of time to the processing of Salame Gran Riserva. 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 the natural casing and hung to mature.
With the slow maturation process, Salame Gran Riserva develops its typical sweet aroma. The Master Sausage Makers constantly check in person and to perfection that the curing process is perfect, until this specialty is ready to leave the curing cellar.

Sliced with an oblique cut as Ticino tradition dictates, Salame Gran Riserva is a local delicacy to enjoy as an aperitif or appetizer. 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 over-the-top art of our Master Charcutiers.

Prosciutto crudo Pioradoro: Prosciutto crudo Pioradoro is an excellence of our territory with a sweet and delicate aroma that goes perfectly with soft cheeses and soft taste, not very bitter beers as well as with delicate wines with soft tannins. Ideal pairings and taste combinations that enhance the softness, sweetness and refined nutty note of Pioradoro Raw Ham developed to the scents of the mountain air at 1'964 meters on Alpe Piora.

For the aging of Pioradoro, the Master Salumieri have chosen an exclusive location: the Alpe Piora, the largest and most renowned alpine pasture in Canton Ticino, which has unique and ideal aging conditions that allow the raw ham 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 Seasoners is fundamental: constant control and daily monitoring of temperatures and humidity through the manual opening and closing of windows are in fact essential to ensure the 10-16°C and ideal aging conditions in the cellar. A curing process, that in the high mountains, is the result of artisanal work, experience and a deep knowledge of the region's climatic variations.

Prosciutto cotto Puccini: Handmade Prosciutto cotto Puccini is the king of Rapelli cooked hams. To produce it, the Mastri Salumieri use only highly selected Swiss pork, which is carefully hand-processed by them. The ham is then slowly baked in the oven, where it acquires its full and intense flavor, as well as its typical coloring in different shades of pink.

With its excellent aroma, subtle hint of rosemary and tender and succulent meat, Puccini Cooked Ham ensures an absolutely perfect taste experience. This delicious ham is great for breakfast, as an aperitif or accompanied by vegetables, from asparagus in spring and melon in summer.

Ticinese Luganighe: The Master Salumieri prepare Luganighe with the same expertise and passion inherited from Mario Rapelli. The secret of its unique taste characterized by the faint notes of garlic, pepper, cinnamon and nutmeg comes from its original recipe, according to which fresh, coarsely ground meat is flavored with a mixture of spices and carefully blended until it becomes a homogeneous mixture, and then carefully stuffed into sausages.

Luganighe belong to Ticino's gastronomic tradition. 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 the pan, the appetizing Luganighe are ready to serve. They go perfectly with a ratatouille and a good risotto.

Ticinese Chili Pepper Sausage:To spice this sausage, our Master Sausage Makers have selected the special Mendrisiotto Chili Pepper, cultivated according to natural methods and carefully hand-picked by local artisans, in whose looks and words you can still read pride and tradition. Thanks to slow ripening in the warm sun of southern Ticino, the fruits develop their characteristic spicy, sharp flavor that can be found when tasting our sausage.