New
The product
Salsiccia Passita da "Cinta Senese DOP"
A thin pork cold cut typical of the Tuscan-Romagnolo tradition
Code:
79132
Country of origin:
Italy - Tuscany
Weight:
200 g approx
Minimum order:
1 piece
| Description | Typical sausage produced according to the ancient recipe with the best lean meats from pigs born, raised, and slaughtered in Italy; gluten- free, free from milk and derivatives, with added iodized salt |
|---|---|
| Appearance | The meat is tender, made with a curing process that gives it a texture between that of fresh sausage and salami |
| Taste | It has a sweet and delicate flavor, ideal for preparing many summer and winter recipes |
| Curiosity | The short aging process makes the Passita tender with an unmatched melt-in-your-mouth quality, offering a unique tasting experience |
| Suggestions | Thanks to its sweet and delicate flavor, this salami is perfect for enhancing various culinary preparations, from appetizers to gourmet dishes: try it raw or cooked, in cubes, julienne, or sliced |
| Ingredients | Pork "Cinta Senese PDO"*, salt, sugar * (dextrose, sucrose), pepper * (black, white). Preservative: E250 *Organic |
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| Weight | 200 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the refrigerator at a temperature between 0°C and +7°C |
| Nutrition Declaration | Energy: 1548 kJ / 370 kcal Fat: 27,3 g of which saturates: 9,3 g Carbohydrate: 1,1 g of which sugars: 1,1 g Protein: 28,5 g Salt: 3,5 g Typical value per 100 g |
The producer
Azienda Agricola Savigni - Pavana Pistolese (PT) - Tuscany
Why we chose them
There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located
in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals,
free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese.
Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High
Quality (with a capital letters, as they love to specify).
The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs
recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an
integration of organic fodder only during the winter months. A great attention to the animals because this is the only way
to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing.
They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the
"Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves
all the trace elements. It is a sweet salt, that goes well with pork.
