Cured raw salami
Pork meat (80% lean meat, 20% bacon), salt, natural flavourings, spices and Barolo wine.
Sugars: dextrose, sucrose. Preservatives: E252 (potassium nitrate), E250 (sodium nitrite). Antioxidant: E 300 (ascorbic acid).
Salami made from medium grain minced Italian pork meat selected from quality cuts. Adding to the mix a quantity of Barolo wine gives a further hint of taste. Stuffed in the natural ‘pealed’ hog or ‘straight’ bovine casing in the typical shape and size of the “turista” raw salami; 15 to 20 cm in length, weighing between 300 to 400 g per portion. It is then hand tied or netted according to customer requirements.
Contains no dairy derivatives, gluten or GMO.
This process takes place in two distinct phases: a drying phase in which the product receives warm air in order to remove moisture for about five days and the actual curing phase in which temperature and humidity remain constant until optimal curing is achieved. The curing period varies from 15 to 30 days.
The weight of each salami is about 350 grams. Barolo salamis are traditionally tied in 3 piece chains, weighing a total of approx. 1 kg per chain.
Barolo raw salami does not have a pre-defined shelf life; nevertheless it is best before 3/4 months from curing to fully appreciate its organoleptic properties.