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Pork Salami

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COD. 2241 REGION | EMILIA-ROMAGNA PRINT

Salame Strolghino di Culatello vacuum Salumificio Rossi

Salame Strolghino di Culatello vacuum Salumificio Rossi

INGREDIENTS Pork meat, salt, peppercorns, wine.

SEASONING 20 days

WEIGHT 250 gr

SHELF LIFE 4 months

NOTES Typical small salami of the Bassa Parmense made from meat obtained from the Culatello processing. Strolghino is the first cured meat eaten after a pork processing. The careful selection of meats and ingredients is an essential step for the success of this salami. After grinding the mixture is put into an extremely thin natural case which accelerate its drying and rapidly leads to maturing. Delicate and light in taste and it is eaten still soft.

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