€ 28,50 for intero 1kg ca.
The history and tradition of Veneto in the production of salami dates back to Roman times. The practice of seasoning the meat of pigs, both the lean part and the noble fatty part, and then aging it in cellars: this is a technique that continues to evolve with the times but in the end, it is perhaps the cured meat that remains most faithful to its origins.
The Roncolato family produces it from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions.
Carne di suino (parti dell’ossocollo, spalla, pancetta, lombo e coscia), sale, aromi, spezie (pepe), antiossidante (E 300), conservanti ( E252).
Allergeni: nessuno
Valori nutrizionali medi per 100g di prodotto
Energia: 395kcal / 1635kj
Grassi: 35g di cui saturi 14g
Carboidrati: 0g di cui zuccheri 0g
Proteine: 20g
Sale: 3,8g
Excellent cold cuts for champion breakfasts and snacks with a sandwich and a shadow of wine...as the elders say in the Venetian taverns. A product that also accompanies hot and soft yellow polenta. Moreover, it's great for traditional club sandwiches.
It pairs perfectly with Bardolino and Valpolicella as per tradition. A very local pairing is Salame and Durello. Then also Soave and Lugana. In short, an ancient and versatile cold cut in the kitchen and cellar.
€ 28,50
for intero 1kg ca.
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Veneto
Salame Nostrana Whole Pork 1kg
