The Salame Gentiletto is the “younger brother” of the Salame Gentile.
RAW MATERIALS: Mixed mince coming from national fresh pork.
Salting, bag and ligation: by hand
NATURAL ENVELOPE: Budello Filzetta of pork
SEASONING: 45/60 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, wine, dextrose, spices, preservatives: potassium nitrate and sodium nitrite
AVERAGE WEIGHT: 0,700 - 0,800 Kg.
cut appearance: bright red / pink in the lean parts and white in the mixed parts, medium grain
ORGANOLEPTIC CHARACTERISTICS: compact consistency, sweet and savory taste of seasoned meat, hints of pepper, intense 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 or for tantalizing recipes (see menu)