Vinappeso Giulietta, 1.7kg slice

Vinappeso Giulietta, 1.7kg slice

The Vinappeso Giulietta from Il Vigneto dei Salumi is pure gastronomic poetry, a true miracle born from a splendid mistake. A mistake that led to the birth of the first product in the Il Vigneto dei Salumi line, the Vinappeso Isabella.

It is here that we find the turning point: experimentation continues and allows for the creation of another magic, the Vinappeso Giulietta indeed. This magic comes to life from the meeting between the heart of the thigh of heavy Italian pork and the finest wines of Valpolicella, the Amarone and the Recioto. We are talking about a salami that is greatly intoxicated, imparting scents and flavors that are nothing short of incredible.

Allergens: the content of sulfites is minimal, considered not to be an allergen

Vinappeso Giulietta, 1.7kg slice: How is it produced

It was Walter Ceradini, the owner of Vigneto dei Salumi, who during his early experiments forgot one of these precious pieces of meat in aging, a forgetfulness that made them tough and thus unsellable. To save them, he decided to soften them with Amarone wine, always present and an immortal symbol of Valpolicella.

Only after a few weeks did he realize the very particular aroma that this newborn cured meat was releasing, a fragrance that prompted him to carry out numerous tests, until he arrived at the perfect immersion time of about 3 months.

After numerous experiments and long rests in the cellar, inspiration came to Walter, that which is the companion of artists, lightning-fast and intense: this is how the technique of double refinement was born.

Yes, because Vinappeso Giulietta, like all the products from the Vigneto dei Salumi line, is the result of a double refinement that occurs first with Amarone and only later, in a second phase, with Recioto.

Vinappeso Giulietta was thus the delicious consequence of this tasty discovery, a sort of compromise that turned out to be unique and inimitable, rich in olfactory and taste nuances.

The compromise consists precisely of a shorter aging, a characteristic that undoubtedly facilitates its availability, but it is also the prevalence of Recioto during the refinement phase, an element that gives it a completely different taste.

The sense of smell is immediately struck by clear, very characteristic, delicate floral aromatic notes that go well with the taste perceptions during tasting, a moment when one can savor the slight saltiness anticipated by the typical sweetness conferred by Recioto wine.
 

Vinappeso Giulietta: the compromise that becomes art

Its processing involves an aging of 18-20 months and a double refinement in Amarone and Recioto from Valpolicella for 3-4 months with a prevalence of Recioto.

A handcrafted masterpiece that does not absolutely involve the use of chemical additives: only salt, the right level of humidity, hand-tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each piece of Vinappeso Giulietta.

Vigneto dei Salumi, Veneto

The products of Vigneto dei Salumi accompany the slow passage of time and require to be consumed with mindful slowness. A slowness that allows you to appreciate... Go to the card of Il Vigneto dei Salumi

Ingredients Vinappeso Giulietta, 1.7kg slice

Ingredients: Italian heavy pork, Cervia salt, T.E.B. pepper, Recioto della Valpolicella, Amarone della Valpolicella

Nutritional values

Nutritional values per 100g
Energy 198 Kcal
Proteins 19.74g
Fats 12.6g
Carbohydrates 0.3g
Sodium 1.76g
Potassium 0.26g