New
The product
Salame Nostrano con Aglio
Traditional salami, a staple of Venetian charcuterie
Code:
80132
Country of origin:
Italy - Veneto
Weight:
700 g approx
Minimum order:
1 piece
| Description | Pork meat and fat, all enhanced by a skilled dosage of salt and spices |
|---|---|
| Appearance | The exterior is covered by a light layer of light grey mold, the shape is cylindrical and regular, the length varies from about 20 to 30 cm while the diameter is about 5 cm. The salami is compact but at the same time soft to the touch. Once cut, the slice appears glossy and compact, the grain is medium, and the color appears pinkish-red with clear ivory-colored specks |
| Taste | Rich and full-bodied, it has an intense flavor imparted by natural spices |
| Maturing | 20 days minimum |
| Curiosity | Salami is a type of cured, raw, and aged sausage made from a mixture of minced meat and fat. The name derives from the 'salting' process necessary for its preservation. The term 'nostrano' refers to a sausage found throughout the Italian territory, made from a fine blend of minced pork meat, including fillets and loins, along with the fatty part. This is all enhanced by a skilled dosage of salt and spices. The recipe for this salami varies from region to region |
| Our selection | The Fantin family founded this charcuterie in 1998 and since then has dedicated themselves with total passion and meticulous care to the production of traditional local cured meats, with recipes handed down from peasant tradition. The meats are strictly Italian and of high quality: to be clear, they are only meats from the "Parma and San Daniele" supply chain |
| Suggestions | The local salami with garlic is ideal for an aperitif or a snack, served on a cutting board with aged cheeses, chutneys or mustards from Macedonia dell'Orto, and a red wine, even a full-bodied one like a Teroldego, a Lagrein, or a Marzemino |
| Ingredients | Pork meat and fat (Origin Italy), salt, natural flavors, dextrose, pepper and garlic (0,1%), preservatives: potassium nitrate and sodium nitrite |
|---|---|
| Weight | 700 g approx |
| Packaging | Bulk |
| Instructions for use | Remove the casing before slicing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1661 kJ / 401 kcal Fat: 34,3 g of which saturates: 13,7 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 22,8 g Salt: 4,3 g Typical value per 100 g |
The producer
Salumificio dei Castelli - Montecchio Maggiore (VI) - Veneto
Why we chose them
"Salumificio dei Castelli" is located in Montecchio Maggiore, in the province of Vicenza at the foot of the hill where there are the Romeo and Juliet's
castlesf. A place where the traditions of peasant food culture is still deeply felt. The sausage factory produces since 1998 typical sausages of the
Veneto peasant tradition: salami, sopresse, sausages and noses, the expression of which developed eating habits within an agricultural community
founded not only on the crops produced, even on the pig's transformation into sausages. Patrizia and Flori, Salumificio Castles' holders, give much
importance to the choice of the raw material are used only fresh meat derived from domestic pigs, today still cut manually and processed according
to old local recipes. All products of the Salumificio Castelli contain no dairy, gluten and glutamate.
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