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
-
Only from pigs weighing 180 to 230 kg Ingredients: Pork, salt, pepper, wine, garlic Seasoning: at least 2 months Weight: about 0.400 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 -
It is the noble relative of cotechino!
It is the second way to use the casing obtained from the pig’s caecum which is filled with a particular mixture obtained from the noble cooking parts such as the foot, shin, snout, cheeks, tongue and other precious parts.
-
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 24 months
Weight: about 800g
Sale: sliced in a modified atmosphere tray
