It’s a salami with a harmonious and compact shape and a sweet and delicate taste.
When cut, the slice is homogeneous and bright red in colour, interspersed with pinkish fat.
Meat cut: mix of lean meat (shoulders and chopped meat) and fat (bacon, throat and lard).
Processing: the meats are processed according to the classic procedures; the first phase involves roughing with a cutter, then grinding with a meat grinder, using an 8 mm plate, and finally everything is mixed in the mixer with salt and spices that will enhance the flavour. The sausage is stuffed into natural gut (peeled) and tied by hand with a string, which gives it that sought-after rustic touch after the maturing period.
TYPES AND WEIGHTS
Format: about 1 kg vacuum packed
Shelf-life: 180 days
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