The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
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The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
The dough of the meat, chopped in medium cut, is obtained from the ham and the suine shoulder with the addition of lard removed from the top of the lombo and flavored with ground chili and black pepper beans.
It's another one of the most popular salami.
It is allowed to be aged in a ventilated environment for about four months.
Specific References
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Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.
Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
The Pulcinella box has meats and typical cheeses of excellent quality.
The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
Produced from the fesa obtained from adult bovine thighs and then salted.