These cured meats are produced in the hilly area of southern Italy that gives an ideal climate for the seasoning of the same, which combined with the high quality of the meats and the craftsmanship, gives them a taste and a typical traditional flavor local. They are rigorously select national pigs for the production of seasoned salami such as; Sausages, Capocolli, Soppressate, Pancetta, Lonze, and finally the uniqueness of the salami with Almonds and Pistachio. The meats have documents and a certificate of recognition of the CE stamp.
Certainly one of the noblest cured meats in Italy. For its preparation only national meats are used, taking the most noble parts of the pig, leg and fillet, and for the right amount of fat we use fat lard obtained from the neck of the pig. The meat, denervated, is cut and seasoned with salt and pepper in grains. The dough rests for a whole night, then it is stuffed into natural casing and tied by hand by hand. The seasoning varies from 40/50 days at the end of which there is the vacuum packaging phase-
Conservation Max + 20° C
Type of Italian Heavy Pig Slaughtered Fresh
Shelf life 180 Days
DELIVERY TIME TABLE
In Italy they will be delivered within 2 days from the date of receipt of payment.
In the Italian islands they will be delivered within 2/3 days from the date of receipt of payment.
Europe within 3/4 days from the date of receipt of payment.
Overseas within 5/7 days from the date of receipt of payment.
These Products Will Be Shipped Worldwide.
Each price is not inclusive of transport.