Very ancient salami, with a lumpy shape, stuffed into the blind intestine that allows it to reach long maturations and always remain soft.
Salame Mariola
Description
Only from pigs weighing 180 to 230 kg
Ingredients: pork, salt, wine, garlic, preservative: E252, pepper
Seasoning: at least 2 months
Weight: about 700g
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Only from white pigs weighing 180 to 230 kg Ingredients: Pork leg flake, brine (water, sea salt), flavorings Seasoning: 60 days Weight: about 1.8 kg
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The “baby” Spigarolino was born as a gift idea for Christmas, but given its success, have been decided to be continued producing it throughout the year.
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This product contains all the knowledge of the Spigaroli family. It is produced only in the winter months; after a massage with Fortana wine and garlic we proceed to salting with salt and split pepper (there are no nitrates, sugars, flours or any other additive or stabilizer).
Maturing takes place in the historic cellars of 1320 of the Antica Corte Pallavicina.
Only from pigs weighing 180 to 230 kg
Ingredients: pork, salt, pepper, Fortana wine, garlic
Seasoning: from 18 to 30 months (two summer refermentations)
Weight: 3.8 to 5 kg -
This product contains all the knowledge of the Spigaroli family. It is produced only in the winter months; after a massage with Fortana wine and garlic we proceed to salting with salt and split pepper (there are no nitrates, sugars, flours or any other additive or stabilizer).
Maturing takes place in the historic cellars of 1320 of the Antica Corte Pallavicina.
Only from pigs weighing 180 to 230 kg
Ingredients: pork, salt, pepper, Fortana wine, garlic
Seasoning: over 36 months (three summer refermentations)
Weight: 3.8 to 5 kg
