The Gentiletto Salami is the younger brother of the Salame Gentile.
Made with chopped mixture from national fresh pork meat. Hand salted and stuffed into gut kind of calibrated pork (filzetta). Tied by hand. 45/60 days seasoned.
Flavored with the same ingredients of Piacenza's tanning but without emphasizing the aromas, without any type of allergen, gluten or milk derivatives.
When cut, it is bright red / pink in the lean, white and mixed parts, with medium grain.
It has a compact consistency, sweet and savory taste of seasoned meat, slight hints of pepper and nutmeg, bilance aroma and slightly spicy.
It needs to be stored from 12 to 15 ° C, humidity 60-80%. Once cut, it can be kept in the refrigerator wrapped in cellophane.
To be consumed as it is, thinly sliced by hand, after having removed the skin.
Average weight 0,700-0,800 Kg.
On sale in the best retail stores of the GDO and in specialized delicatessens.