The characteristic salami of high-hill norcineria, coarse-grained and long-seasoned. Characterized by different flavors and sensations depending on where it is eaten.
USED RAW MATERIALS: Mixed mince coming from national fresh pork
Salting, bag and ligation: by hand
NATURAL ENVELOPE: Crespone pork casing
SEASONING: 45/60 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, wine, dextrose, spices, preservatives: potassium nitrate and sodium nitrite
appearance to the cut: bright red / pink in the lean parts and white in the mixed ones, coarse grain
ORGANOLEPTIC CHARACTERISTICS: compact consistency, sweet and savory flavors that mix in the mouth, leaving the palate with maturing and cellar sensations, hints of pepper, complex 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, sliced often and by hand, after having removed the skin or for delicious recipes