The history and tradition of Veneto in the production of salami dates back to Roman times. The use of seasoning the meat of pigs, both the lean part and the noble fatty part, and then letting it age in cellars: this is a technique that continues to evolve over time, but in the end, it is perhaps the cured meat that remains most true 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 cosci), 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 little wine...as the elders say in Venetian taverns. A product that also pairs well with warm and soft yellow polenta. Additionally, it's great for traditional club sandwiches.
It pairs perfectly with the wine Bardolino and Valpolicella as per tradition. A very local pairing is Salame and Durello. Then also Soave and Lugana. In short, it's an old and versatile cold cut in the kitchen and the cellar.
€ 12,90
per Metà S/V da 400/450g ca.
english
ITALY
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Local pork salami, half 450g
Veneto
