Noce Aromatica – The aromatic walnut is an exclusive product of the Calla company, the result of a constant search for new, refined, and genuine flavors. It takes its name from the cut of the meat, which is the walnut of the pig, which is flavored (precisely, aromatic) with very particular and fragrant aromas and herbs.
Obtained, therefore, from the heart of the leg of strictly Calabrian pigs, the meat is massaged with salt, natural flavors, and aromatic herbs and left to rest for ten days. It is then wrapped in natural film and energetically tied with food string. Finally, the curing for at least three months in a special cool, dry, well-ventilated, and hygienically controlled environment.
The aromatic walnut, with a dark red color and almost free of fat, has a refined and inimitable taste, spicy and delicate on the palate.
To be eaten alone or sliced in bread, it is perfect as an appetizer or in main courses, wrapped in green beans and other seasonal boiled vegetables.
Discover the aromatic walnut in our online shop and savor a taste that is a combination of tradition and innovation for us, always and only using quality products from our Calabria. Callà aromatic walnut is free of dyes, gluten, and milk derivatives.
book on Italian travel
Pork leg, salt, spices, white pepper, black pepper, antioxidants E301, Preservative: E250 E252
Whole weight 1000 Gr. To 2500 Slice 500 gr. at 1500 gr. | Vacuum pack
- Average values per 100 g of product
Energy value 523.99 KJ – 125.78 Kcal
- Protein 19.34 g
- Carbohydrates 0.61 g
- Sugars 0.60 g
- Grassi 4.85 g
- Saturated fats 1.64 g
- Monosaturated fats 1.88 g
- Polyunsaturated fats 1.82 g
- salt 3.89 g
book on Italian travel
The origins of the pig go back to the beginning of time, and the pig is certainly one of the animals most appreciated by human beings. In Italy, the use of pork meat especially salted and processed into charcuterie products, also has an ancient tradition. With the passing of centuries, pig breeding and the consumption of pork-related products progressively gain importance, going from the triumphs of the Renaissance period, when the art of gastronomy develops and pork appears on the most sumptuous banquet tables, up to the nineteenth century, when the first food workshops and charcuterie shops open. Today, the heritage of norcinos has been handed down to the artisans and to the food industry world that is always ready to create innovative products, sometimes rediscovering its ancient recipes.
Regione: Friuli Venezia Giulia