Salama da sugo IGP

Emilia

salama da sugo – Photo Salumificio Zironi

It ‘s a raw sausage slurry, matured for 6-12 months.

Appears cylindrical, pyriform, smooth, linked to eight segments.

The surface is irregular, not flour.

The diameter is 13 cm, length 18 cm, the weight is variable, generally between 750 and 1000 grams.

Cut the dough is compact, fine-grained (6-8 mm) with clear distinction between the bright red color of lean meat (after cooking brick color) and white fat.

The texture is dry and the herbs and spices are not obvious.

INGREDIENTS
Pork
Pork cuts: neck (53%), bacon (32%)
Liver (3%)
Language (2%)
Fat pig
Cuts of pork fat: lard (10%)
Pig intestine (bladder)
Pepper (0.3%)
Salt (2.5%)
Wine (8-10%)

STAGES OF PROCESS
Screening meat
Trimming Beef
Transfer to blender
Adding additives hand
Add ingredients to hand
Mixing of meat cuts
Grinding grained liver
Dicing language-Size 0.15 cm
Mixing of the liver and tongue with the dough
Stop in refrigerator at 4 ° C for 24 hours
Bagging in pig bladder
Binding by hand with twine by dividing the area into 8 wedges
Drying at 16 ° C for 72-96 hours
Matured in a controlled environment at 10-12 ° C in the dark and thermally insulated with moisture of 75% for 6-12 months
AUTHOR
17/03/2006 – Renato Bertoli

 

Real Italian Salami products available for purchasee online.

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The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

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14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

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Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

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Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy