€25,90
€25,90
Borsotto is a typical salami from the Northern regions of Italy. It is obtained from selected cuts of pork: a mix of top-quality mediumly coarse Italian meat.
Before being stuffed into the rind, the mince is flavoured with salt, pepper and natural aromas, so that Borsotto acquires the typical delicate and tasty flavour that makes it stand out, very appreciated by true connoisseurs of the gastronomy of the past.
Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant E301, Preservative: E250
Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant E301, Preservative: E250
TIPS TO FULLY ENJOY IT
Its aromatic and balanced taste makes it perfect for a stuffed sandwich, for those who want an alternative idea to the classic Salami panini prepared with seasoned charcuterie. It is also often used as a second course with polenta porridge or mashed potatoes. For those who want to surprise their guests at dinner with something unusual, serve the Borsotto as a filling for a savoury pie for an appetizer.
HISTORICAL BACKGROUND
Borsotto represents one of the real delicacies of the Italian territory even though it is a less famous one. For a long time, it has been the real protagonist on the tables of our ancestors during Sunday lunch. In fact, it is a rustic salami, typical of Italian tradition, whose recipe has been handed down from generation to generation. Borsotto is strictly linked to peasants' customs and its traditional production is connected to the breeding and use of pigs. At the time, even less valuable meats and cuts were enhanced and manufactured as to make them tasty by flavouring them with the right ingredients, such as spices and local wines. In fact, a past saying stated that "No piece of pork goes wasted". At the time, the best cuts were used for the production of hams and raw cured meats, while cuts and trimmings were to prepare cooked cured meats and cotechini. Today, Borsotto is considered a quality and niche product that has kept a millenary tradition going.
BORSOTTO VS. COOKED SALAMI
Borsotto has a pinkish colour given by its lean parts, and white fat parts and has a "flattened" cylindrical shape. The difference between Borsotto and Cooked Salami lies in the type of stuffing: in the case of Borsotto, the mix of selected Italian meats is inserted into the rind and then expertly sewn by hand, as tradition wants, while the mince of Cooked Salami is stuffed into a natural casing. After the cooking phase, which lasts from eight to nine hours, Borsotto is ready to be eaten in the way you prefer: au naturel or as an ingredient.
PROCESSING
The mixture of Italian meats and fine cuts is salted and flavoured with a mixture of spices that may vary depending on the production area. Subsequently, it is stuffed into the rind and sewn by hand, just like in the past, with care and dedication. After this phase, Borsotto undergoes the cooking phase which takes place in steam ovens and lasts about 8-9 hours. The skilful traditional processing allows the product to take on its unique taste and texture. Once the product is ready, it is vacuum-packed to preserve best its organoleptic properties.
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...
