The fine-milled salami of the Vassallo known as Milan-type Salami is made with chopped mixture from national fresh pork meat.
Hand salted and stuffed into natural gut cased and calibrated. Machine tied.
Seasoned for 30/90 days.
Flavored with the same ingredients as Piacenza's flavourings but without emphasizing the aromas, without any type of allergen, gluten nor milk derivatives.
When cut, it has a bright red / pink color interspersed with small white fine-grained lenticels.
Consistency is soft, taste is strong and savory, with good seasoned meat, slight hints of pepper and nutmeg, intense and spicy aroma.
The Salame del Vassallo is stored from 12 to 15 ° C, humidity 60/80%. Once cut it can be kept in the fridge wrapped in cellophane.
To be consumed as it is, thinly sliced, after having removed the skin.
Average weight 1,000-1,200 Kg.
On sale in the best retail stores of the GDO and in specialized delicatessens.