SALAME

DESCRIPTION OF THE PART: It is a ground mixture of lean (80%) and fat (20%) parts. For the lean part we use the best cuts (trimming of the shoulder and ham, loin, etc.), while for the fat strictly the noble parts of the same (cheek fat and back fat).

PREPARATION and INGREDIENTS: No preservatives of any kind are added to the ground. They do not contain lactose or any other type of allergen. Only salt, pepper, white wine and garlic are added to the mixture. Sausages in natural casings.

SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature of around 10 ° for a period of at least 4 months (depending on size).

WHOLE WEIGHT: From 200 to 500 gr.

CHARACTERISTICS and TASTE: It is a seasoned cylindrical with an intense and characteristic flavor. Persistent in the mouth and very tasty.

SALES PORTIONS: Whole.

PREPARATION FOR TASTING: Tasting in very thin slices, in a lozenge, to exalt the aromas to the maximum.

SERVING SUGGESTIONS: With the dry bread, accompanied with aged pecorino or, traditionally in Umbria, with the Easter cheese pizza.

STORAGE: Whole hanging in a dry and ventilated environment. Once started better in the refrigerator taking care to protect the cut with a sheet of transparent film.