COOKED SALAMI
16,90 €
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INGREDIENTS
Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO FULLY TASTE IT
It is ideal to be cut into thick slices and eaten at room temperature to taste it at its best and fully perceive its characteristic aromas.
Cooked Salami is also known for its versatility. In fact, it can be cut into small dices to make the aperitif more pleasant or cut into thin slices and served with fresh cheeses as an appetizer.
It can also be cut into thick slices and grilled with seasonal vegetables, used as a filling for sandwiches, or served with sauerkrauts.
Given its origins and features, Cooked Salami can be found in many traditional Piedmont recipes, such as Frittata Rognosa and Russian salad “alla Piemontese”.
It is excellent with a good red wine such as Cisterna d’Asti DOC, known for being made with fragrant and perfumed Croatina grapes.
PROCESSING STEPS
Cooked Salami was once prepared using discarded parts, but nowadays it is produced with selected and quality cuts. The traditional processing involves a stuffing phase in a particular casing called “tascone” (big pocket) which allows the production of large pieces, typical of Cooked Salami. The processing is similar to the one employed for cured salami, but after being ground, stuffed, and hand-tied, the fine pork meat is cooked at 70°C for about 8 hours. Afterwards, it is left to cool and marinate and then vacuum-packed so that it maintains its organoleptic qualities unaltered.
HISTORICAL BACKGROUND
Cooked salami is a typical product of the popular gastronomic culture of Piedmont. In fact, it was the main ingredient of the “merenda sinoira”, the packed lunch eaten by farmers after a day of hard work in the fields and vineyards of Piedmont. This salami is the symbol of the typical conviviality of past times since it was eaten in company with a good glass of local wine.
