€38,90
€38,90
Muletta Salami is a coarse-grained cured meat produced from 100% Italian pork and characterized by a typical irregular and squat aspect given by the shape of the special casings used for processing as tradition required.
Muletta Salami by Salumi Pasini stands out thanks to the peculiar spices mix, the selected Italian meat used and the tying process, which is still carried out by hand. Given the significant size of this Salami, the curing phase lasts 90 days during which the Seasoned Muletta is left to rest so that the aromas and flavours that characterize it can reach the right persistence and intensity. The mixture of spices used gives MulettaSalami a strong aroma and a balanced taste.
Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives E250, E252
Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives E250, E252
THE BEST WAYS TO ENJOY IT
We recommend cutting Seasoned Muletta Salami into very thin slices and taste it with homemade bread. Excellent as a filling for sandwiches, it can also be enjoyed as an appetizer or as a main course served with sweet seasonal fruit such as melon or figs. To fully savor the aromas, we suggest pairing Seasoned Muletta with glass of good full-bodied, lively and slightly fruity red wine such as Monferrato Freisa DOC a breve elevazione (aged 2 years). Store the product in a cool and dry place. Remove the casing before consuming the Salami and keep refrigerated once opened.
PROCESSING STEPS
Salame Muletta differs from other salamis both for the seasoning used to flavour the meat, made of white pepper, black pepper and nutmeg, and for the casings, mainly sheep ones, that gives it its particular shape.
Once the mince has been processed, it is tied by hand and stuffed in a natural casing. Then, the maturing phase begins and canlasts from two months, for the smaller Muletta Salami, to three months, for the biggest ones.
HISTORICAL BACKGROUND
There are many legends about the origin and the name of this salami, which is undoubtedly from Monferrato. According to the most popular version, the term “muletta” derives from the eastern Venetian dialects used to indicate young girls. Story has it that during Risorgimento the creator of this salami found himself forced to take up arms and move to Trieste. Once reached his destination, the young butcher was so captured by the beauty of local young women that once he returned to his town he decided to create this salami and dedicate it to the young people of Trieste.
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