New
The product
Pindulis
Strips of spiced, smoked and dehydrated pork
Code:
80231
Country of origin:
Italy
Weight:
150 g approx
Minimum order:
1 piece
| Description | Lean pork from loin cuts, cured with salt and a blend of typical Dolomite spices - including juniper - smoked and dehydrated; ideal for an original aperitif |
|---|---|
| Appearance | Long strips of meat, with the typical intense colour of dried meat; the texture is compact and the fibres are visible, as is the seasoning |
| Taste | Savoury, intense and persistent, with interesting balsamic notes, but characterised by an underlying smoothness; the bite is pleasantly tenacious |
| Curiosity | Free from preservatives |
| Our selection | A traditional product that is in line with current trends, which are seeing consumers paying particular attention to foods with a high protein content: 100 g of Pindulis contain 50 g of proteins |
| Suggestions | Fun and original as an aperitif or protein snack; try them chopped up on a charcuterie board, added to an omelette or scrambled eggs, or served with polenta or to enrich the filling of tortelli. A bag contain 10 stripes approximately. |
| Ingredients | Pig meat (origin Italy), salt, pepper, spices. Smoked with beech wood. |
|---|---|
| Weight | 150 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in a cool and dry place |
| Instructions for use | Once opened to be stored at or below +4 °C. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1192 kJ / 285 kcal Fat: 8,8 g of which saturates: 3,7 g Carbohydrate: 0 g of which sugars: 0 g Protein: 51 g Salt: 4,3 g Typical value per 100 g |
The producer
Borgo Titol - Tramonti di Sopra (PN) - Friuli Venezia Giulia
Why we chose them
Borgo Titol is a small village that has been brought back to life over the last 17 years by Roberto and Xiaolei, owners of the company of the same
name: from the state of ruins it was in when they bought it, it has been carefully and determinedly restored to its former glory as a beautiful historic
village. This is where their business gets its name from. From the very beginning, they wanted to create a farm dedicated to production and
agritourism. They started with a small sheep and goat farm and cheese production, but when they discovered the original and unique history of
Pitina, they were captivated and immediately decided to switch from cheese production to cured meat production. In addition to the agritourism
and
accommodation facilities, they now manage a flock of Biellese and Bergamasca sheep, and in their small, family run salami factory they produce
traditional local cured meats such as Pitina PGI and Pindulis.
From the same producer
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