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Salsiccia rustica di Norcia - Cose del Posto
Salsiccia rustica di Norcia - Cose del Posto
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Rustic sausage from Norcia 300g

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Salami with a unique and decisive taste is one of the characteristic and most representative products of the butchery culture and of the flavors of our land expertly interpreted by our cured meats craftsman. It has a less refined grain and a larger size than other sausages on the market. Suitable for lovers of full, rich and uncompromising flavors.

Salsicce

  • How it is made : It is produced by filling a natural pork casing with a mixture of noble meat cuts such as prosciutto and fillet trimmings, added to the shoulder and lard. The resulting mixture is flavored with garlic, pepper and other spices.
  • Pairings: The rustic Norcia sausage is excellent for any occasion and in particular as a component of appetizers in the typical salami platter characteristic of our lands. It should be eaten natural, accompanied by a good slice of bread, crescia or pie al testo. Perfect with theEaster cheese pizza for a combination rich in taste and tradition.

Data sheet

SIZE : About 300 grams.

SPECIFIC NOTES: Medium-large-grain cured sausage vacuum-packed.

ORGANOLEPTIC CHARACTERISTICS: Seasoning: 20-25 days - Shape: typical vacuum-packed stick.

INGREDIENTS: Pork, salt, pepper, garlic, dextrose, sucrose, natural flavors, E301, E250, E252 - Product without dyes, gluten, milk and its derivatives. Inedible casing.

METHOD OF STORAGE:  Cool and dry place.

AVERAGE DEADLINE: 30/60 days.

AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 454 kcal / 1879kj, fats 39.7g / of which saturated 14.1g, carbohydrates 1.4g / of which sugars 0.9g, proteins 22.7g, salt3.98g

PRODUCER : SALVATORI Salami Artisan - 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.