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| Denomination |
| Whole and sliced salami. |
| Raw material |
| Fresh pork from prime quality meats, carefully selected and
certified. |
| Packaging |
| Whole – Whole vacuum-packed – Sliced vacuum-packed
and under modified atmosphere. |
| Weight |
| Whole: 700g, 2.5 kg, 3 kg – Sliced: various sizes. |
| Processing steps |
| The meat, chopped and trimmed with a fairly coarse grinder,
is seasoned with lard cubed entirely by hand and with herbs
and spices, carefully mixed with red wine. The mixture thus
obtained, after splitting into steel containers and placing
for several hours into the so-called “camine” chambers,
is taken to the stuffing and netting phases, which are entirely
by hand. The salami are then placed onto racks for draining,
sent to drying and, finally, to curing. |
| Curing |
| About 40 days. |
| Ingredients |
| Pork, salt, milk protein, dextrose, lactose, herbs. |
| Preservatives |
| E 250 - E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
6 months. |
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