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€ 24,75 for 1,3 kg ca.
The Spianata Romana from the Salumificio Pavoncelli is a typical salami from the Lazio region and is loved for its spicy and strong flavor. Tradition dictates that this specialty is made from lean national pork of the highest quality. These meats are hand-trimmed and finely ground until the mixture is uniform, and then cubes of lard are added.
The peculiarity of this salami lies in its characteristic flattened and curved shape that is achieved at the end of its special processing.
The Spianata Romana stands out from other cured meats due to the presence of seasoning: a blend of pepper, salt, and spices that give the meat a typical intense and refined flavor.
When cut, it is a compact yet soft salami, perfect for being sliced into thin pieces.
The Spianata Romana began to spread in the countryside as early as the Roman era, this salami originated as a popular production and represents the gastronomic excellence of Italian rural and peasant traditions. The selection of quality raw materials combined with careful aging allows for the creation of a high-quality cured meat that can satisfy even the most discerning palates.
In Roman culture, the spianata is also known as Roman mortadella, because it contains cubes of lard in the ground meat, but it is not cooked like “traditional” mortadellas.
The secret to obtaining a quality Spianata lies in using fresh crushed garlic in wine during the flavoring phase.
The Spianata Romana is perfect both for preparing delicious rustic appetizers, accompanied by fresh and crispy bread, and for recipes as an ingredient in tasty cakes from traditional Roman culture. It is particularly suited as a filling for rolls, pasta, or sandwiches, but also for exquisite piadine, strictly accompanied by Pecorino Romano.
Nutritional values per 100g of product:
Energy 941/226 KJ/Kcal
Fat 17.4g
Of which saturated fatty acids 7.4g
Carbohydrates 0.2g
Of which sugars 0.2g
Protein 7.2g
Salt 2.1g
€ 24,75
for 1,3 kg ca.
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Veneto
Salame Spianata Romana half 1.3 kg
