Aged Salame


Aged Salame

Distinctive and fragrant in taste, compact consistency, its slices have a sweet and delicate aroma, of great character.


9,80€
vat Included

Our salame is produced utilizing the remains of almost every part of the pork. These are then conveniently mixed with the bigger parts, forming a dough which is seasoned with black pepper, white wine and scents, leaving a minimal concentration of salt so to guarantee the preservation of the meat. This dough is bagged in natural guts of various thickness and length; the biggest one is called “gentile” and aged for 80 days at least, the smaller ones are called “cannetta” or “filzetta” and is aged for around 60 days.



Our salame is produced utilizing the remains of almost every part of the pork. These are then conveniently mixed with the bigger parts, forming a dough which is seasoned with black pepper, white wine and scents, leaving a minimal concentration of salt so to guarantee the preservation of the meat. This dough is bagged in natural guts of various thickness and length; the biggest one is called “gentile” and aged for 80 days at least, the smaller ones are called “cannetta” or “filzetta” and is aged for around 60 days.

  • Weight: 0.7 Kg

Ingredients: pork meat, salt, dextrose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: potassium nitrate

NOTES: GLUTEN FREE – LACTOSE FREE 

Nutritional value:

Energy value ki 1137 – kcal 272

Fats 27 g of which saturated fat acids 10 g

Carbohydrates 0,3 g of which sugar 0,1 g

Proteins 28 g Salt 3,8 g

Minimum aging period 50/60 days

Approximate weight of the finished product 0.65 kg

Chemical physical features Aw <0,92 and 5<pH<6,90

Microbiological profile:

Total aerobic count <1, 0x107 ufc/g

Enterobacteriaceae: <1,0x103 ufc/g

Escherichia coli: <1,0x102 ufc/g

Salmonella: absent in 25g

Listeria monocytogenes: absent in 25g

Chemical analysis

Moisture: 30÷40%

Ashes: 3÷6%

Proteins: 25÷35%

Lipids: 25÷35%

Packaging

Whole: loose in boxes

Half: vacuum-sealed

Shelf-life

Loose (approximative period): 2/3 months

Vacuum-sealed: 6 months

Tag Present if vacuum-sealed

Seal Present if loose

Storage conditions

Store at T< 7°C (Vacuum-sealed)

Store at T< 20°C (Loose)

How to use Ready for use

 

Whole aged Salame can be stored for some weeks in a cool and dry area.

Once cut it can be stored in the fridge for ten days, we suggest covering the product’s cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.

 

SALUMI FRATI
Via IV Novembre, 42 Fontanellato (Pr)
Telefono: 0521 822686
E-mail: info@salumifrati.it

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