COD. A100

“I FRIULANI” home-made Salami with garlic

Produced only with selected fresh meat from pigs born and bred in Friuli Venezia Giulia. To the finest cuts we add, in the utmost respect for the peasant tradition, natural spices and herbs to add flavour. The sausage is stuffed into natural glued gut casings and then delicately dried, because the maturing phase is fundamental: the rooms replicate what used to happen in the old Friulian cellars, exploiting the particular microclimate of the Cividale hills and the two small lakes adjacent to the maturing rooms, with a continuous change of fresh, sparkling air. The Friulian tradition of our artisan producers, the experience of our pork butchers, and the use of noble cuts allow us to obtain a particularly tasty and soft salami, even if matured for long periods.

Stagionatura
35/45 GIORNI DOPO LA FASE DI ASCIUGATURA

On the outside, it has its natural mould (which must be white), a sign of correct maturing. The colour of the inside of the salami is ruby red for the lean part and white for the fatty part. The taste is full and typical of a quality cured sausage, with a balanced flavour.

Con

only the finest cuts of pork from Friuli region, the right amount of salt, pepper and minced garlic, and a lot of passion in making charcuterie since 1966.

Senza

processing aids, artificial flavours, gluten, milk derivatives and caseinates, starches, GMOs. It does not contain substances or products causing allergies or intolerances according to Annex II of Regulation (EU) 1169/2011. Product listed in the AIC Food Handbook drawn up by the Italian Celiac Association and on the website www.celiachia.it

Ingredienti

Friulian Pork meat
Marine salt
Sugar: sucrose
Spices and aromatic plants
Garlic 0,1%

Sodium ascorbate
sodium nitrite, potassium nitrate

Shelf Life

150 giorni

Pezzatura

Kg. 0,6

Possibilità di acquisto

This product is sold by the piece.

Il miglior modo per conservare il prodotto

Our salami is a quality product with a low content of preservatives and antioxidants. Before opening, it should be stored in a cool, airy place. Once opened, it should be cut and consumed as quickly as possible, taking care to keep it at a temperature between 0° and 4°. It can also be vacuum-packed or placed in MAP, extending its natural shelf life by a few days.

Degustazione e abbinamento

The salami should be eaten cold and cut by hand or with a slicer. It is recommended to be paired with red wines such as Merlot from Friuli or the typical Refosco dal Peduncolo Rosso, which better enhance its taste. For the more traditional ones, it can be cooked (provided that it is aged for no more than 25 days) together with vinegar and onion, creating one of the most typical recipe of our Region.

Valori nutrizionali medi per 100g di prodotto
Energia (kJ) 1552
Energia (kcal) 374
Grassi (g) 31
di cui acidi grassi saturi (g) 12
Carboidrati (g) < 0,5
di cui zuccheri (g) 0
Proteine (g) 23
Sale (g) 3,8