Traditional Pork Salami with Whole Garlic: online sale

Local pork salami with whole garlic 1 kg

€ 28,50 per intero 1kg ca.

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Product shipped in thermal packaging (+1.90 €)
Delivery in: 2 - 4 days, free for orders over 990,00€, altrimenti 149,00€
Availability: Excellent

Local pork salami with whole garlic 1 kg

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.

Ingredients Local pork salami with whole garlic 1 kg

Carne di suino (parti dell’ossocollo, spalla, pancetta, lombo e coscia), sale, aromi, aglio, spezie (pepe), antiossidante (E 300), conservanti ( E252).

Allergeni: nessuno

Nutritional values

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

Local pork salami with whole garlic 1 kg: use in the kitchen

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.