Ghiottolino individually vacuum packed

maturation at least 15 days

17.00 / VAT included

Typical specialty from Emilia Romagna


Maturation: at least 15 days
Weight: Gr. 200 +/- 0,100
Packing: Product sold in strings of 4, or individually vacuum packed
Whole: Store whole strings in a cool place.
Vacuum packed: from 0 to 4° C

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A very pleasant discovery

It is the ultimate “fast food”: simply slice for an instant aperitif or appetising hors d’oeuvre.
The classic salami for picnics, or to keep in the house for rustling up a tasty aperitif when friends drop by.
This product is made exclusively using pork from pigs bred and reared in Italy.

Chef’s Tips

Paired with classic white bread, it is superb in a sandwich with semi-mature cheese and a drop of mayonnaise.
And wine? Either red or white, as long as it is lightly sparkling.
White wine pairings range from bubbly classic Spumante and Prosecco to aromatic Riesling and Chardonnay; for red, try a Lambrusco or a Bonarda.

Additional information
Weight 0.3 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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