The reserva Salami pure pork is obtained by a finest meat selection of the lean cuts of pork and pork fat. The meat used must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is the entire Province of Piacenza, where this product has been manufactured for centuries. The manufacturing process consists of four phases: Lean and fat parts are cut into pieces, mixed and minced through a quite coarse plate, in the respect of tradition; The mixture thus obtained is seasoned with salt, spices and wine, in carefully measured quantities; The seasoned mixture is filled into natural pork casing, tied up and sent to special drying rooms, where it stays for about one week; The product is hung and matured over at least 45 days. The finished product has a cylindrical shape and the weight ranges from 400 g to 1Kg. When cut, the slice looks firm; the lean part is bright red and the fat particles are rosy white and well distributed, which characterises this coarse-minced salame. The smell presents a delicate aroma of matured meat, with a slight spicy note. In the mouth, is soft but firm, sweet and sapid at the same time, with a delicate aroma typical of cured products. If you want to taste the real Salame suino, buy emiliaitalianfood's salame pure pork, which guarantees the origin and quality of the product and the respect of traditional production procedures.
Registered users can share their experience with this product. Register to access all of the benefits reserved to registered users or click on login if you are already registered.