The product
Salamino al Cinghiale "Riserva Roen"
Small salame made with wild boar meat cured for at least 60 days
Code:
82339
Country of origin:
Italy - Trentino Alto Adige
Weight:
250 g approx
Minimum order:
1 piece
| Description | Wild boar and pork |
|---|---|
| Appearance | It is dark in color, typical of game meat |
| Taste | Intense, with the characteristic aroma of salvaggina |
| Maturing | At least 60 days |
| Curiosity | Producing charcuterie with game is a tradition typical of the valleys of Trentino and Fratelli Corrà follow the old family recipes to produce this salame with wild boar and pork |
| Our selection | It is also produced in another version that is with inter pink peppercorns that cover it on the outside giving it color, perfumes and aromas |
| Suggestions | It should be tasted in thick slices alone or in mixed cutting boards |
| Ingredients | Pork meat 51%, wild boar meat 49% (origin: Italy), salt, dextrose, natural flavors, antioxidant: E300, preservative: E252 |
|---|---|
| Weight | 250 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +2 and +8 °C |
| Instructions for use | Inedible casing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1165 kJ / 280 kcal Fat: 18,42 g of which saturates: 7,09 g Carbohydrate: 0,61 g of which sugars: 0,35 g Protein: 27,25 g Salt: 3,5 g Typical value per 100 g |
The producer
Fratelli Corra' - Smarano (TN) - Trentino Alto Adige
Why we chose them
Corrà family's business began in 1850 when Giacomo Corrà, Luca and Pio's great-grandfather, moved to Smarano from Revò and opened a
"bettola", a shop where you could find almost everything, including their own-slaughtered meat and sausages produced by the family.
After the first World War, Pio's grandfather began to manage the shop and the stable where the family raised their Grigio Alpina cows. In his
memories he left to his son Giacomo and his grandchildren he wrote not only about the war in Russia, but also his precious recipes, still used today
by Luca and Pio in the production of Corrà specialties. Corrà brothers carefully select meat that is only coming from the Trentino area to produce
typical charcuterie of their land, in the sign of the family tradition.
From the same producer
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