The product
Spicy Aged Salsiccia
The typical salsiccia piccante like the one still produced at home
Code:
82576
Country of origin:
Italy - Basilicata
Weight:
250 g approx
Minimum order:
1 piece
| Description | The typical salsiccia piccante like the one still produced at home by many families in Basilicata region. it is made with selected lean pork meat, coarse-grained cut as requested by the tradition; the meat is then flavoured with salt, ground hot pepper and wild fennel seeds in a quantity measured wisely |
|---|---|
| Appearance | Large grains of meat in intense red colour, due to the hot pepper |
| Taste | The smell is characterised by spicy fragrances; the taste is soft and well balanced |
| Maturing | At least 3 weeks |
| Curiosity | The processing method of salsiccia carried out in five phases: meats, lean as well as fat, are first ground using a big format of the bites; meat is then flavoured with salt and spices; the mixture obtained is made into sausages in natural swine entrails and then tied up; the sausages obtained are dried into dedicated places for four days |
| Our selection | Meat exclusively comes from pigs bred in wild and fed with natural foods. The particular and unique taste is given by the use of natural flavourings, established by the tradition, and by the total absence of additives. |
| Ingredients | Pork, salt, dried ground pepper, fennel seeds |
|---|---|
| Weight | 250 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep in a cool and dry place |
| Instructions for use | Remove the product from the vacuum 10 minutes before tasting in order to best enhance its characteristics |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1390 kJ / 335 kcal Fat: 25,5 g of which saturates: 8,35 g Carbohydrate: 2,3 g of which sugars: 1,8 g Protein: 24 g Salt: 3 g Typical value per 100 g |
The producer
Sapori Mediterranei - Cirigliano (MT) - Basilicata
Why we chose them
Sapori Mediterranei is a producer of a very typical salami from the south of Italy, called Pezzente della Montagna Materana, a Slow Food Presidium
producted in Cirigliano (MT), in Basilicata region.
«When in 1999 I learnt from my mother Giovannina the art of producing salami - told us
Giovanni Ciliberti - my expectation was to continue to bring to your tables the flavours and tastes of the past. Nowadays, the authenticity of our
salami is for us a gastronomical pride, not a commercial slogan. The aim I pursue every day is to produce quality and authenticity, to create products
which contains the history of a land and of its people and to recreate tastes able to gift ancient emotions».
Meat exclusively comes from pigs bred in wild and fed with natural foods. The particular and unique taste is given by the use of natural flavourings,
established by the tradition, and by the total absence of additives.
The careful selection of meat, expert hands and homemade production cycle and the slow seasoning are united in a correct and permanent
balance: in this way, patience, care, purity of air and perfect mountain microclimate allow us to offer you a unique experience in taste.
From the same producer
See also:
You might also be interested to the following products
-
-
Pezzente della Montagna MateranaA typical cured meat of Basilicata region, produced from inferior cuts...