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.
The meat is denervated and cut with a knife tip, seasoned with salt, sweet chilli and wild fennel. Then the doughs are left to rest for a whole night, then the bagging is carried out in natural casing, shaped like a horseshoe. Then the seasoning begins which lasts about 25/30 days, at the end of which there is the vacuum packaging phase. It does not contain gluten, milk and derivatives.
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.