€ 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 both the lean and noble fatty parts of pork and then maturing it in cellars for 30-90 days is a technique that continues to evolve over time, but in the end, it is perhaps the cured meat that remains most faithful to its origins.
The Roncolato family produces it starting from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions. In this salami, garlic has also been 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 the Venetian taverns. A product that also pairs well with warm and soft yellow polenta.
Moreover, it is 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, an ancient and versatile cold cut in the kitchen and in the cellar.
€ 28,50
for intero 1kg ca.
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Veneto
Local pork salami with whole garlic 1 kg
