Local salami without garlic half 500g

Local salami without garlic half 500g

The Salame Nostrano from the Pavoncelli Salami Factory is a cured product made from pure national pork, stuffed into a natural casing and manually tied with string. Its high quality reflects the compactness to the touch combined with the tenderness when cut, allowing it to melt in the mouth.

Its ruby red color alternating with the white of the pork belly fat, along with its compactness and cut consistency, results in a fragrant and aged product that is delicate and inviting. Its pleasant and sweet flavor reflects the perception of a cured food, savory but not salty.

SALAME NOSTRANO: HISTORY AND CURIOSITIES

The Salame Nostrano Pavoncelli is a butchery product obtained from grinding lean pork meat mixed with pork fat in appropriate proportions, kneaded with the addition of spices according to various recipes.

The Salame is a centuries-old food, widespread during the Middle Ages, a period when the term “salamem” was first recorded to denote a salty and stuffed food made from the leftover meats from other more prized products.

The history of this cured meat originates right in Italy: our country has been producing a large number of sausages since Roman times.

Local salami without garlic half 500g: How is it produced

Pavoncelli, Veneto

Ingredients Local salami without garlic half 500g

Nutritional values