Salamino with a delicate taste, produced by our Craftsman of Salumi with finely ground shoulder and pork belly. After a first grinding phase, the meats are kneaded with garlic, pepper and salt and then stuffed into natural casings. After the stewing or dripping phase for about 7-10 days, the salamis are transferred to the seasoning rooms, where they remain at the temperature of 15 ° C and relative humidity of 75 for a minimum of 25-30 days. During the seasoning phase, the suitability of the environment favors the maturation, and the salami acquire the typical characteristics of flavor and consistency.nza.
SIZE: 200 grams - Product subject to natural weight loss.
SPECIFIC NOTES: Seasoned fine grain salami.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 25-30 days.
INGREDIENTS: Pork meat, salt, pepper, garlic, dextrose. Product without dyes, gluten-free, Milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible gut.
STORAGE METHOD::Cool and dry place.
AVERAGE DEADLINE:120 days.
RECOMMENDED COMBINATIONS:The hunter salami, or nursinetto, 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.