BOCCONCINI
Teasing, soft, and sweet, in one word: irresistible. The Bocconcini BALDO are obtained from selected raw materials, then salt and pepper are added, and put into natural cases. They have the pros of a mono-portion, of a snack, and they can be served with an aperitif.
CACCIATORE DOP 
The Salami Cacciatore BALDO is esclusively made from the noble parts of Italian porks accurately selected, grounded, and seasoned only with pepper, pursuant to stric disciplinary PDO (Protected Denomination of Origin). Its typical form is curved. The slice is compact and homogenous. The particularly sweet taste and the smooth consistency, make it very tasty.
SALAME WITH BAROLO DOCG 
The seasoning of the paste of pure pork with wine Barolo DOCG, which is under strict control of the appointee of the Consortium that safeguards the quality and the brand of this Italian wine excellence, gives Salame Barolo BALDO a very particularly sweet and pleasant taste which differs from that of the traditional salami.
SALAMI BRIANZA DOP
The Salami Brianza DOP – uniform rubin-red slice with a very delicate and sweet taste, never sour, – is produced by using only the best cuts coming from Italian pigs, raised and slaughtered strictly in Lombardy, Emilia-Romagna or Piemonte. The process of this product, from putting it into the case to the packaging, can be only in its traditional production site, Brianza, according to the Diciplinary Production, consigned to the European Community which rules both particular cases (such grounding, drying, and curing) and chemical-physical and microbiological characteristics typical of the salami Brianza DOP.
SALAMI CAMPAGNOLO
The typical coarseness and the intense, but at the same time delicately balanced taste, characterize this product made from the pork leg and from the trimming of the cleaned and degreased bacon. Then a mixture of spices is added and then it is put into the natural case.
SALAMI FILZETTA
Salami Filzetta or “di Filzetta” is a typical product of Lombardy, whose production is especially in Brianza and in the provinces of Cremona and Mantova. BALDO’s maestri salumieri work, skilfully and carefully the leanest parts and noble parts of the pork to process a product that maintains unalterated the color and the incomparable taste of the best tradition of Brianza.
SALAMI IL CRÜ
Il Crü, with its beautiful red-rubin slice and white spots, has a unique very sweet and refined taste. The result of the expertise of BALDO Industrie Alimentari. This salami was born thanks to an accurate selection of exquisite pork meat, carefully hand cleaned by maestri salumieri, to eliminate all the parts of the cuts which are less noble and all the nerves. The processing continues by grounding it at “medium coarse” to obtain a lean, smooth mixture, to which a mixture of aromes is added. Its traditional recipe has been refining for decades so that the product has gained a unique fragrance and taste improved by curing it at least sixty days.
SALAMI MILANO
Typical of the milanese area it is one of the most spread salami on the Italian territory. We produce it by grounding both lean and fat pork meat very finely, and seasoning it with salt, garlic, black pepper in splitted grains and ground white pepper. After curing, varying from 3 to 4 months, it is ready to be served. When cut, you can see a bright red rubin color, a determined and harmonious perfum and a soft taste.
SALAMI MILANO DI PROSCIUTTO
Salami Milano di Prosciutto, particularly appreciated by the evaluators of the lean salami is obtained from pork meat esclusively from the grounding of the leg, hereafter the name (prosciutto = pig leg). Finely ground and skilled aromatised, it has a sweet and very “clean” taste.
SALAMI NAPOLI
This salami, inspired by the tradition of Campania, is prepared with selected pork meat which is slightly smoked and coarsely ground to which salt and pepper are added. The slice is compact and shows a strong contrast between the bright red color of the clean parts and the white of the fat parts. The taste is sweet, but strong with a slightly smoked taste.
SALAMI WITH TRUFFLE
The arome of black truffle added in well visible pieces to the mix of high quality pork meat is unique and particularly intense in this salami for true evaluators.
HUNGARIAN SALAMI
Hungarian Salami is produced with very finely ground pork, with a low fat content. It is seasoned with sweet paprika, a spicy which is very appreciated in its country, put in a natural casing and delicately smoked. The slice is bright red-rubin color and is very finely minced with a compact consistency. The soft and sweet taste, slightly delicate, is tastier thanks to the spice.
SWEET SALAMELLA
The sweet salamella is obtained from a pork meat mix, mainly from pig leg, shoulder, a small amount of bacon fat and pig gullet which are finely ground and slighltly seasoned. After a short curing, it is ready to be tasted: cut into pieces it is ideal for an aperitif, to complete a mixed starter in an original way or simply for a fanciful snack. Moreover, you can add it to a risotto giving it originality.
SPICY SALAMELLA
The ingredients are the same as the sweet version to which peppers are added to emphasize the color and chilli pepper is added to emphasize the taste. The spicy salamella is very good with aperitif and starters as well because it satisfies the palates which adore a stronger taste. Moreover, it can be used as an ingredient of tastier dishes if cooked with bacon cubes and beans.