RAW MATERIALS: Mixed mince coming from national fresh pork
BAGGING, BAGGING and binding: By hand
NATURAL ENVELOPE: Crespone pork casing
SEASONING: The classic pork golden salami has a minimum maturing period of 30/45 days.
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, dextrose wine, spices, natural flavors (garlic), preservatives: Potassium nitrate E252, sodium nitrite E250. Inedible casing.
CUTTING APPEARANCE: The classic salami of Suino D'Oro has a bright red / pink color in the lean parts and white in the mixed ones, medium grain
ORGANOLEPTIC CHARACTERISTICS: soft consistency, sweet and fruity taste of good meat, hints of pepper, fresh and spicy aroma
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cellophane
CONSUMPTION. To be tasted as it is, slightly sliced often by hand, after having removed the skin. You can also find combinations created for us by famous food bloggers and chefs in the Recipes section.