MONTISOLA SALAMI
The pork is chopped manually using a knife, resulting in a chunky texture.
Description
Discover Montisola Salami, a real treasure from the culinary tradition of the island in Lake Iseo. At our Salumificio in Franciacorta, we carefully follow the manual process that has always characterised the production of this salami. The Italian pork leg meat is chopped by hand, then the spices are added to obtain a unique and decisive taste. The salami is finally packed in natural casings and left to cure in the cellar for about a month, preserving its unparalleled authenticity.
Enjoy it on its own or paired with local cheeses.
Add a glass of red wine for a great dining experience.
All the meat comes from heavy Italian pigs.
Product information
Curing weight 550 g
35 days
Casing
Natural pork casing
Allergens
None
Raw material used
Italian heavy pig
over 160 kg in weight
Born in
Italy
Reared in
Italy
Slaughtered in
Italy
Nutritional values
For 100g
Energy value kj / 100 g
1365
Energy value kcal / 100 g
327
Fats
21 g
Of which saturated fatty acids
9,6 g
Carbohydrates
1,8 g
Of which sugars
0 g
Proteins
33 g
Salt
4,2 g
