0716EC
Whole | 650gr

11,12

0716EC

RURAL SALAMI

Whole | 650gr

11,12

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Rural Salami comes from an ancient Italian pork butchery tradition and is made from 100% Italian meat. It features a medium-grain mixture and is very similar to the more famous Cacciatore Salami. 

The handmade tying with natural fibre twine and the short maturing period of about 10 days guarantee this product’s craftsmanship.

Ingredients

Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant: E300. Preservatives: E250, E252

Ingredients

Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant: E300. Preservatives: E250, E252

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in a cold and dry place. Remove the casing before consuming the product and, once cut, keep in the refrigerator
NUTRITIONAL VALUES
Energy value
1099 KJ - 264 Kcal
Fat
18.8 g
of which saturated fatty acids
7.27 g
Carbohydrates
of which sugars
0 g
Protein
23.7 g
Salt
2.90 g

TIPS TO FULLY ENJOY IT

Rural Salami is characterized by a sweet and delicately spicy taste, obtained by blending refined aromas and carefully selected spices. It has a uniform ruby red colour and soft and even slice when cut.

We recommend enjoying this salami by cutting it diagonally with a knife as to obtain slices the size of a peppercorn, as the tradition wants. Rural Salami represents a quick and nutritionally excellent snack, especially when accompanied by a source of carbohydrates, such as bread and vegetables, especially raw ones. Thanks to its sweet taste, this salami meets the taste of a very wide audience: it is, in fact, often used as the main ingredient for tasty recipes. It is ideal to prepare starters, aperitifs or tasty traditional charcuterie boards, served with ripened cheeses such as Pecorino cheese and green olives.

Rural Salami is excellent when paired with lively red wine with a fresh aroma and low alcohol content, such as Bonarda dell'Oltrepò Pavese DOC.   

PROCESSING

Rural Salami is still produced in full respect of the traditional recipe and specific manufacturing techniques. The processing techniques adopted are the result of the company's experience and guarantee the perfect success of this tasty sausage. The meat is processed with the addition of a mix of spices whose secret recipe is handed down from generation to generation.  Then the stewing, drying and finally curing stages give this salami four characteristic elements: firmness, softness, an unmistakable aroma and delicate taste.

At the end of the curing process, Rural Salami will have its well-defined appearance and organoleptic characteristics, as per the company's recipe: small size and compact and elastic meat texture. This chain of processes makes it possible to obtain a salami with a traditional flavour that is hard to forget. We take the utmost care in the production of Rural Salami to keep the flavour intact in order to offer a product that will make you experience the original taste and relive the custom of our countryside slice by slice

COOKING TIPS

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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...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

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...

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