The country salami is one of the most sincere specialties of our Artigiano dei Salumi. It is made with lean meat of white breed pigs which, after an initial grinding phase, are mixed with garlic, pepper and salt and then, after the addition of diced lard, stuffed into natural casings. The meat thus obtained undergoes a stewing or dripping phase for about 7-10 days. After this period the salamis are transferred to the curing rooms, where they remain at a temperature of 15 C and relative humidity of 75% for a minimum of 25-30 days. During the curing phase, the suitability of the environment favors maturation, and the salamis acquire the typical characteristics of flavor and texture. The country salami differs from other salamis thanks to its savory, very aromatic taste, and to the appearance of the fat present in the pasta, which is rather coarsely shredded. In contact with the palate, the flavor of the pieces of fat blends with the peppered and salted meat, offering an engaging flavor that is different from other cured meats..
SIZE: About 500 grams - Product subject to natural weight loss.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 25-30 days - Shape: typical to stick.
INGREDIANTS: Pork, salt, pepper, garlic, dextrose, sucrose.Antioxidants: E301. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.
METHOD OF STORAGE: Cool and dry place.
AVERAGE DEADLINE: 3/4 months.
AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 450 kcal / 1864kj, fat 38.1g / of which saturated 13.9g, carbohydrates 1.5g / of which sugars 1g, proteins 22.4g, salt3.95g
PRODUCER : SALVATORI artisan of cured meats Artisan quality since 1980
RECOMMENDED COMBINATIONS: Campagnolo is the typical salami of the norcina tradition to be consumed at any time of the day. Traditionally combined with thePasqualina cheese pizza it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a strong dish in the characteristic mixed platter.