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Salumificio La Rocca - Salumi tipici piacentini

Salami La Mariola Nuda

€ 13,57
Prezzi IVA inclusa
Non disponibile Non disponibile
Salami La Mariola Nuda

Price per Kg. Euro 22.61
Available formats: Kg. 0,650 whole piece peeled and vacuum packed.
Delivery in Italy: 2-3 working days,
Packaging The cured meats are shipped in boxes containing isothermal polystyrene food packaging refrigerated with synthetic ice.
Shipping costs in Italy: Free for purchases over 50 Euros. 10 Euros for purchases within 50 Euros.
Salame Mariola Nuda is a new way of proposing our “Mariolina del Borgo” (Salam Mariöla in Piacenza dialect). It has a maturation in the cellar that reaches up to 150 days, and for this reason it is a tasty salami, with hints of wood, complex and spicy aroma with notes of almond and dried fruit.
It is proposed already peeled, then naked ready to be cut, and vacuum-packed to keep its flavor intact.
When cut, Salame Mariolina has a bright ruby ​​red color, with white-pink fat, medium-grained, with a very compact consistency, the "drop" that can occur when cut (due to the melting of part of the fat) is a sign of excellence.
It is a traditional Piacenza product that meets the requirements established by a specific production specification and falls within the traditional Italian agri-food products (PAT), products included in a special list, prepared by the Ministry of Agricultural, Food and Forestry Policies.
Salame Mariola is enhanced by the Consortium of Typical Piacentini Cured Meats
Raw materials used: mixed mince from fresh national pork.
Processing Salted by hand and stuffed into blind pig gut, also called muletta which guarantees, during the slow and careful aging, the maturation of all aromas and flavors, creating an excellent salami.
The binding is manual.
It is flavored with the typical ingredients of Piacenza tanning without emphasizing the aromas,
It does not contain allergens, gluten or milk derivatives.
Seasoning 150 days.
Ingredients: Pork, salt, dextrose wine, spices, natural flavors (garlic), preservatives: Potassium nitrate E252, sodium nitrite E250. Inedible casing.
Conservation: Salame Mariolina can be kept whole at 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cling film.
Consumption: to be consumed as it is, thinly sliced ​​by hand or by machine. You can also find tantalizing combinations created for us by famous food bloggers and chefs in the Recipes section of our site.
Average nutritional values for 100 gr. of product
Energy value 398 Kcal / 1650 KJ
Fats 31.5%  Of which saturated fatty acids 12.5%
Protein 27.5%
Sale 4.0%
Carbohydrates 1.0% Of which sugars 1.0%