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.
Salame Spigarolino
Description
Only from pigs weighing 180 to 230 kg
Ingredients: pork, wine, salt, garlic, preservative: E252, pepper
Seasoning: 15/20 days
Weight: about 150 gr
Related products
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It is produced by selecting all the most cartilaginous parts, deprived of fat, of the animal including the rind, and seasoned with an ancient tanning that gives the product flavor and fragrance attributable to a taste that has now disappeared.
The result is a fat-free product that maintains its natural stickiness.
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It is a particular salami, with an “ancient” taste.
It is stuffed into slightly fatter and more sinuous casings that keep it soft and give it the characteristic taste of the salami of the “lower Parma”.
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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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Very ancient salami, with a lumpy shape, stuffed into the blind intestine that allows it to reach long maturations and always remain soft.
