This is Piacenza interpretation of Salame Milano.
RAW MATERIALS: Mixed mince coming from national fresh pork
Salting, bag and ligation: by hand
NATURAL ENVELOPE: Collected pork casing
SEASONING: 30/90 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, wine, dextrose, spices, preservatives: potassium nitrate and sodium nitrite
cut appearance: bright red color interspersed with white lenticels, fine grain
ORGANOLEPTIC CHARACTERISTICS: soft consistency, strong 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, thinly sliced, after having removed the skin or for delicious recipes.