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Salumificio La Rocca - Salumi tipici piacentini



    It is a small-sized salami for quick consumption.
    Salametto is made with chopped mixture from National fresh pork meat. Salted by hand and stuffed into beef straight or in natural gut, with a calibrated pork collar.
    Tied both by hand and by machine. Seasoned for 30/45 days.

    Flavored with the same ingredients of Piacenza's spices but without emphasizing the aromas, without any type of allergen, gluten nor milk derivatives. When cut, it is bright red / pink in the lean, white and mixed parts, of medium grain.

    Its consistency, taste  sweet and fruity flavour of good fresh meat, slight hints of pepper and nutmeg, balanced and a slightly spicy aroma
    It is conserved if whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cellophane. To be consumed as it is, hand sliced thickly by hand, after havig removed the skin.
    Average weight 0.400-0.600 Kg. On exclusive sale in the best points of sale and Supermarkets. of the Italian GDS.