The Norcina salamella, belonging to the Roman tradition, is characterized by the typical horseshoe shape. Very tasty, the medium grain gives it a sweet and intense flavor.
- How it is made : after an initial grinding phase, the particularly lean pork meats must be kneaded particularly carefully with garlic, pepper and salt and then stuffed into natural casings. The salami thus obtained undergo a stewing or dripping phase for about 7-10 days. After this period they 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 this phase, the suitability of the environment favors maturation, and the salamis acquire the typical characteristics of flavor and texture..
- Pairings: Salamella di Norcia 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.
SIZE : About 700 grams - Product subject to natural weight loss.
SPECIFIC NOTES: Fine-grained salamella stuffed into gentle natural casing.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 25-30 days - Shape: typical horseshoe shape.
INGREDIENTS: Pork, salt, pepper, garlic, dextrose, sucrose, natural flavors.Antioxidants: E301. Preservative: E250, E252. - Product without dyes, gluten, milk and its derivatives. Inedible casing.
METHOD OF STORAGE: Cool and dry place.
AVERAGE DEADLINE: 60/90 days.
AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 450 kcal / 1864kj, fats 38.1g / of which saturated 13.9g, carbohydrates 1.5g / of which sugars 1g, proteins 22.4g, salt3.95g
PRODUCER : SALVATORI salami craftsman - Norcia (PG).
The history of Salvatori di Norcia
For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, strictly respecting tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition, even innovation. The new production structure is able to respond to the continuous needs of the market, focusing on the usual objectives: Compliance with health and hygiene regulations to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.