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A
combination of freshly processed first-choice meats, accurate monitoring
of the processing steps and careful selection of the ingredients give
rise to an assorted production, amongst which are the “vacuum-packed” and “under
modified atmosphere” products that, by a thoughtful usage of technology,
keep their flavour and taste unaltered over time. Varied and diversified,
the production of the Salumificio Desulese includes:
| Leg and Shoulder Ham |
| In their varieties: whole with bone, whole boneless, and sliced
vacuum-packed and under modified atmosphere. Dried with care,
it releases a rich and bodily flavour along with a tangy and
strong aroma. |
| Coppa |
| In its varieties: whole, whole vacuum-packed and under modified
atmosphere, sliced vacuum-packed and under modified atmosphere.
Spiced and cured, it features a pleasantly red colour with white-rose
streaks. To be eaten raw. |
| Mustela |
| In its varieties: whole, whole vacuum-packed, sliced vacuum-packed.
Tasty and hard to find, it features a pleasantly rosy colour,
with a special, delicate taste. Perfect as an appetizer. |
| Pancetta and Rolled Pancetta |
| In their varieties: whole and sliced vacuum-packed and under
modified atmosphere, “halved” vacuum-packed and under
modified atmosphere. Of an unmatchable taste, they enrich and
add flavour to soups, sauces and stuffings. Ideal side dish and
entrée. |
| Guanciale |
| In its varieties: whole, sliced vacuum-packed and under modified
atmosphere. Tasty and piquant, it is ideal for adding a twist
and special flavour to many dishes. |
| Salami, Spicy Salami, Salami for Roasting |
| In their varieties: whole, whole vacuum-packed and under modified
atmosphere, sliced vacuum-packed and under modified atmosphere.
The most renowned amongst the Sardinian salami. Flavoured and
tasty, it is ideal as an appetizer and everyday delicacy. Salami
for roasting enriches the classic kebabs and the traditional
sauces. |
| Salami |
| In its varieties: whole, whole vacuum-packed and under modified
atmosphere. Made by mixing lean meats with lard cubed by hand.
Especially suitable as stuffing for loaves. |
| Cacciatorino |
| In its varieties: whole, whole vacuum-packed and under modified
atmosphere. It is said to have been conceived by hunters in the
right size for their haversack. Tasty and flavoured, it is perfect
for children. |
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