|
|
Description |
The Soppressato di fegato di Fabriano is produced
with portions of meat from the shoulder, cheek, liver and bacon.
Is prepared with salt, ground pepper, scents of garlic and grated rind of orange, without other ingredients.
Bagged in the "gut friendly" of the pig is left to dry for at least 10 days in Rooms heated by a fireplace.
The period of natural aging varies depending on the size of the product and is between 75 and 160 days.
Approximate weight: from 0.4 kg to 0.8 kg
|
© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
|
|
|
/
