The product
Wurstel Frankfurter Valdivù Without Skin
The most classic würstel without skin, produced with no preservatives
Code:
82346
Country of origin:
Italy - Trentino Alto Adige
Weight:
250 g approx
Minimum order:
1 piece
| Description | Pork meat from animals born, raised and slaughtered in Trentino |
|---|---|
| Appearance | Classic würstel without skin |
| Taste | Slightly sapid, delicately smoked |
| Maturing | Not expected |
| Curiosity | Like the entire Valdivù line by Fratelli Corrà, it is produced with selected raw materials with no preservatives, polyphosphates, lactose, milk proteins, additives |
| Our selection | Sausage made from local pork, sea salt and natural spices, stuffed into natural casings and smoked with beech and juniper wood |
| Suggestions | Taste it after a few minutes boiling, or on the grill |
| Ingredients | Pork, salt, sucrose, natural flavors, spice extracts |
|---|---|
| Weight | 250 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Instructions for use | To be consumed after cooking. Do not puncture the package |
| Country of origin of the primary ingredient | Italy - Trentino Alto Adige |
| Nutrition Declaration | Energy: 1624 kJ / 394 kcal Fat: 39,3 g of which saturates: 15,45 g Carbohydrate: 1,16 g of which sugars: 0,98 g Protein: 8,87 g Salt: 1,69 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.
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