White Pig Salami
Salami with intense flavors typical of Tuscany, enhanced by the scents of black peppercorns.
SEASONING
The salamis are then tied with red twine in the traditional manner and placed to mature in temperature- and humidity-controlled cells for about 60 days.
PIECE
The average size is around 1 kg.
INFORMATION
SALAME TOSCANO DI SUINO BIANCO is made by carefully selecting prime cuts including shoulder meat.
Once the meats are chosen, they are seasoned with Cervia salt, pepper, and a pinch of chili pepper and then ground to medium-small grain.
Knife-cut lard obtained from the animal’s back and black peppercorns are added to the mixture.
The meats are then stuffed into natural casings with a diameter of about 9/10 cm and placed for curing.
SALAME TOSCANO follows the local tradition with intense and bold flavors.
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