il Filosofia

chi siamo

Mount Fuji—a sacred peak that is Japan’s pride to the world. The majestic, rolling Southern Alps and the Yatsugatake Mountains, cradled in abundant nature. Fuefuki City is a land of scenic beauty nestled amidst these magnificent mountains. It was here, in 2024, that the workshop of La Bottega di Emilio came to life.
Crisp, clear air. Scenery that shifts its expression with the changing seasons. Pure water flowing across the land. In this place where nature’s bounty quietly thrives, the salami is carefully nurtured over time.

l prodotti
La Bottega di Emilio’s salamis are crafted by hand, one by one, upholding traditional Italian methods. From the machinery and aging rooms lining the workshop to the aromatic herbs and spices, the very atmosphere and culture of authentic Italy breathe through it all.
Under the tutelage of Mr. Gregorio—based in Cremona, a city renowned as a heartland of salami—the goal was not merely to replicate a shape. It was to imbue this place with the flavors and philosophy of distant Italy, and even the very passage of time that flows through that land.
The primary ingredient is high-quality "Fujizakura Pork" from the local Yamanashi region. Its delicate texture and clear fat gradually deepen in flavor over a long period of aging.

Il lavorazione
What La Bottega di Emilio strives for is a "Dolce e morbido" quality—a profile that is both sweet and tender. It is the gentle yet profound flavor characteristic of Italian-style salami.
With salt kept to a minimum and layers of herb and spice aromas infused throughout, the meat’s savory depth is cultivated over time. Such flavor cannot be rushed into existence.
As it comes into contact with the air, dries quietly, and slowly matures, it gradually draws closer to perfection. In Italy, the making of salami has long been the work of local butchers—craftsmen who know meat inside out, carefully assessing the quality, removing sinews, trimming away excess, and meticulously refining the product.
Making salami is not merely a matter of processing; it begins the moment you engage with the meat itself.
The process is complex and requires infinite delicacy. The meat is separated by cut, trimmed of sinew and membrane, ground, and kneaded; it is then stuffed into casings and tied with string. Finally, it undergoes drying and aging.
After an incredibly long process involving countless steps, the salami finally nears completion.
Among these elements, the blend of salt and spices is so crucial that it is often referred to as the "golden ratio." The distinct climate and sensibilities of each region translate into unique aromas and flavors, lending a distinct character to every salami.
The beautifully formed salami becomes enveloped in white mold during its long maturation process. This mold nurtures the flavor, conditions the air, and imprints a unique character found only in that workshop.

High-quality pork, salt, spices, herbs, mold, air, and time.
Only when all those elements come together does a true salami finally take shape.

Il fondatore e salumiere
Emilio Daichi Furuya