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.
Ingredients: pork meat, salt, spices and natural flavourings.
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.
