The Salamino Rocchino you peel it, cut it and put it in the sandwich.
It is a salami produced with mixed mince coming from national fresh pork meat. Salted by hand and stuffed into sow budellina. Tied by hand. Seasoned 15/30 days.
Flavored with the same ingredients of Piacenza tanning, without any type of allergen, gluten or milk derivatives.
When cut, it is bright red / pink in the lean parts and white in the mixed parts, with medium grain. Its soft consistency, sweet taste of good fresh meat, slight hints of pepper and nutmeg, balanced and slightly spicy aroma
It is conserved if whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in plastic for food.
To be consumed as it is, slightly sliced often by hand, after removing the skin.
Average weight 0.150-0.300 Kg.
Exclusively for sale in the best stores and supermarkets of the Italian GDS
Bundled in pairs.