€32,50
€32,50
Padano Salami is a typical salami of the area between Emilia-Romagna and Lombardy, made with 100% selected Italian meat and characterised by medium-coarse grain.
It has a delicate taste and a slight hint of pepper obtained thanks to the perfect balance between salt and other natural aromas.
Pork meat, salt, dextrose, spices, flavourings. Antioxidant: E301, E300. Preservatives: E252, E250. Inedible gut
Pork meat, salt, dextrose, spices, flavourings. Antioxidant: E301, E300. Preservatives: E252, E250. Inedible gut
HOW TO FULLY TASTE IT
Padano Salami is matured for quite a long time, in order to achieve the right level of firmness between the fatty and the lean parts. In fact, it lasts for at least two months, or even longer for salami with a larger diameter. The unique texture, the slightly savoury taste with peppery fragrance and its delicately spiced aroma are the special characteristics that make this salami stand out. This ruby red coloured salami will surprise even the most discerning palates.
We recommend enjoying it after cutting it into medium-thick slices either straight or obliquely and removing the casing. It is also excellent cut with a slicer into thin slices to compose a charcuterie board or as a filling for a sandwich, where it will entirely release its unique flavour. It is ideal to be eaten as an aperitif with Grana Padano DOP cheese, or in the classic Milanese Michetta bread for a packed lunch.
Padano Salami releases an excellent flavour when paired with intense red wines, with balanced softness and tannicity and a fine bouquet, for example, Friuli Latisana Franconia DOC wine.
A RECIPE WITH PADANO SALAMI
Thanks to its delicate taste, Padano Salami is excellent for both traditional and original culinary preparations, from a simple aperitif with salami, dried tomatoes, olives, toasted bread and Grana Padano DOP to more sophisticated dishes.
We suggest a simple recipe perfect for summer but suitable for any season.
Ingredients for 4 people
Procedure
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
