The Corallina di Norcia salami is a typical product of our lands expertly worked by our Craftsman of Salami according to the most ancient traditions. Obtained from selected portions of pork shoulder cleaned of excess fat and tendons and with the addition of small hand-cut lard. After a first phase of grinding, the meats are kneaded with garlic, pepper and salt and then, after the addition of the lardelli, stuffed in natural casings. The salamis thus obtained undergo a stewing or dripping phase for a time of about 7-10 days. After this period they are transferred to the seasoning rooms, where they remain at the temperature of 15 C and relative humidity of 75 for a minimum time of 25-30 days. During this phase, the suitability of the environment favors maturation, and the salami acquire the typical characteristics of flavor and consistency. In the local tradition, Corallina is particularly enjoyed during the Easter breakfast together with the characteristic pizza or cheese cake.aggio.
SIZE: 600 grams - Product subject to natural weight loss.
SPECIFIC NOTES:Larded salami, stuffed in a gentle natural casing, tied by hand.
ORGANOLEPTIC CHARACTERISTICS:Seasoning: 25-30 days - Shape: typical stick.
INGREDIENTS:Pork meat, salt, pepper, garlic, natural flavors, dextrose, sucrose. Antioxidants: E301. COnservant: E250, E252. Product without dyes, gluten-free, Milk and its derivatives. Inedible gut.
STORAGE METHOD: Cool and dry place.
AVERAGE DEADLINE:180 days.
RECOMMENDED COMBINATIONS:Corallina is the typical salami of the norcina tradition to be consumed at any time of the day. Traditionally combined withEaster pizza with cheese it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed cutting board.