Salami - Large Vacuum-Packed Piece

Salami - Large Vacuum-Packed Piece.

This version of Salami has a net weight of about 1,5 kg, is vacuum packed and is characterized by a large slice of about 12 centimeters in diameter.

Salami is one of the oldest and most loved products of the gastronomic tradition. It is still made today according to the ancient techniques of craftsmanship, which ensure as a final result a genuine and excellent quality product.

The artisanal process requires that the leanest cuts of first choice national pork, such as ham, neck and shoulder, are finely chopped and then combined with cubes of fat obtained from the back.

The mixture is enriched with the addition of salt, peppercorns, minced garlic, sugar and red wine. This mix gives the Salami a rich and intense flavor, as well as a particularly pungent and aromatic scent. The next step involves the sausage being stuffed into natural beef or pork casing.

The curing process can vary from 30 days to 1 year and, when it exceeds 4 months, the external casing of the sausage is further covered with semi-finished fat, in order to allow the meat to dry better and make it even more tasty.

The first literary hints relating to Salami were found in Roman times and, in particular, in the writings of Gaius Pliny the Elder dating back to the first century after Christ. Since ancient times, Salami was in fact recognized as a true gastronomic excellence, able to enhance the inimitable taste of pork in the best possible way.

This Salami can arrive on our tables as a tasty condiment for a first course or as a tasty aperitif. It can be the star of an excellent snack and enrich the menu of a buffet or a party.

Making a bruschetta with toasted bread, a layer of “Giovane” Slightly Aged Pecorino, pieces of Salami and rocket leaves, is one of the simplest and fastest ways to give your guests an extremely appetizing snack. Of course, you can customize the bruschetta according to your tastes and preferences, since who is this sausage really lends itself to many combinations.

The intense taste of Salami naturally recalls equally strong and full-bodied wines. The best combinations are obtained with well-aged reds, like “Poventa” - Buccelletti, and suitable for being eaten with game-based dishes.

If you want to use the Salami to bring a tasty appetizer to the table, it is instead preferable to drop the choice of wine on a still rosé, like “Albestre” - Buccelletti, to be served at room temperature.

Size: 1,5 kg. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Italian pork, salt, dextrose, natural flavors, pepper, garlic, spices, antioxidants: E 301, preservatives: E 250, E 252. Inedible casing.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 120 days.