The history and tradition of Veneto in salami production dates back to Roman times. The use of seasoning both the lean and noble fatty parts of pork and then letting it cure in cellars for 30-90 days: this is a technique that continues to evolve over time but ultimately it is perhaps the cured meat that remains most steadfast in its original forms.
The Roncolato family produces it from its pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions. This salami also has garlic included, which is part of the ancient and traditional recipe.
Carne di suino (parti dell’ossocollo, spalla, pancetta, lombo e coscia), sale, aromi, aglio, 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 glass of wine...as the elders say in Venetian taverns. A product that also pairs well with warm and soft yellow polenta. Furthermore, it's great for traditional club sandwiches.
It pairs perfectly with wine Bardolino and Valpolicella as per tradition. A very local pairing is Salame and Durello. Then there's also Soave and Lugana. In short, an ancient and versatile cold cut in the kitchen and in the cellar.
€ 12,90
per Metà S/V da 400/450g ca.
english
ITALY
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Salame Nostrano pork with garlic half 450g
Veneto
