Gola Salata (salty throat) derives directly from an anatomical cut near the pig's cheek, ie the part between the shoulder and the lower part of the head. It is an energetic salami, a time suitable for those who worked in the fields and stables, especially in the winter months.
RAW MATERIALS USED: Fresh throat of pigs from Italian farms.
SALTING: dry manual
SEASONING: 20 days
INGREDIENTS: Pork and salt throat
AVERAGE WEIGHT: 1,000 - 1,500 Kg.
CUTTING APPEARANCE: It has a light red color (thin stripes) and light pink / white (mixed parts).
ORGANOLEPTIC CHARACTERISTICS: sweet but tasty at the same time, aroma of good fresh meat.
STORAGE: In the refrigerator, lightly sprinkled with salt, wrapped in plastic for food.
CONSUMPTION: To be consumed as it is thinly sliced, after removing the rind. It is used in the kitchen to enrich soups or roasts. Ideal on toasted bread.