DRISS SALAMI
16,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
Driss salami is a true symbol of Made-in-Italy excellence. It is produced with selected 100% Italian pork meat, which guarantees the high quality and authenticity of the final product. The aroma is spicy, sweetly intense and persistent, while the flavour is spicy and fragrant, typical of the ageing process of the past.
INGREDIENTS
Italian pork, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Natural casing
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
THE BEST WAYS TO TASTE IT
Driss salami is perfect to enjoy as an appetiser, thinly sliced and served with cheese, olives, toasted bread and perhaps some vegetables and oil. This type of combination enhances the flavour of the salami by creating an interplay of contrasts with the other ingredients.
Driss salami can also be the protagonist of tasty sandwiches: the usual Italian go-to children’s snacks. A slice of this salami between two slices of rustic bread, possibly made of wholemeal flour or with seeds and seasoned with a touch of butter or a crisp lettuce leaf: this combo will make you experience the simple life pleasures of home-made meals and afternoon snacks.
To best enhance the intense flavours and spicy notes of salami, it is advisable to opt for a persistent slightly effervescent wine. In this context, a classic Bonarda dell’Oltrepò Pavese DOC proves to be the ideal choice.
HISTORICAL BACKGROUND
Salami is one of the oldest products of the Italian gastronomic tradition. The origin of Salami dates back to Roman times and then developed throughout the Middle Ages when the art of salami-making began to grow and specialise, giving rise to different types and techniques of salami production. In Brianza, the first evidence of salami production dates back to the 13th and 14th centuries. And it was here, in the 16th century, that the word ‘Salame’ was born.
PROCESSING STEPS
Salami is one of the most typical cured meats in the Italian gastronomic tradition: stuffed, uncooked and cured, it is made from a mix of expertly balanced lean and fatty meat mince.
Italian salamis can be distinguished from each other by the type of mincing of the meat, the spices and ingredients that give each variety its particular personality, as well as by the curing period, which varies according to both the type of salami and its size – the larger they are, the longer they need to mature.
Driss salamis can differ greatly from one another, depending on their size, the spices added to the mixture and the maturing period.
There are, however, common elements to all salami processing cycles.
The first processing phase of Driss involves the mincing of meat and fat from selected 100% Italian pork. Next, the mixture is seasoned with flavourings and spices, such as hand-pounded black pepper. The mixture is then stuffed into a so-called ‘straight’ casing (in Italian “dritto”), which gives it its typical shape and its name.
Finally, the product undergoes the curing phase, which can last for a period of time that varies depending on the size and characteristics of the salami, from a minimum of one month for smaller salamis to two or three months for larger ones.
