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.

Calabrese Salame Sliced by Veroni (4 ounce)

Note:Not eligible for Amazon Prime.

Product of Italy

Veroni Salami Milano - 1 Lb Slice

Note:Not eligible for Amazon Prime.

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Get $125 off: Pay $0.00 upon approval for the Amazon Business Prime Card. Terms apply.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Today, Veroni brings a fine selection of their choices directly to your table.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Note:Not eligible for Amazon Prime.

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

Note:Not eligible for Amazon Prime.

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

Speck

Note:Not eligible for Amazon Prime.

ut 6 months

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

High Standards of Quality Control - We Ship with Ice Packs - Ships from New York

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

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

The sausage should be heated before serving, and cut into thick slices

REFRIGERATE AFTER OPENING

Product of Italy

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