Ghiottolino with Truffle in strings of 5

(Tuber Aestivum 0,4% min.)

61.00 / VAT included

Typical specialty from Emilia Romagna


Maturation: about 20 days
Weight: Kg 1,1 +/- 0,200
Packing: Product sold in strings of 5 or individually vacuum packed.
Whole: from 2 to 4° C

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A very pleasant discovery

Black truffle and salami: two of the most appetizing flavours in the tradition of Italian cuisine, combined in a specialty that offers a wealth of olfactory and gustatory sensations..

HOW IT’S MADE
Lean cuts of pork, medium-finely ground, with the addition of black truffle.

Chef’s Tips

It should be sliced thinly, to release the intense aroma of the truffle.
Perfect with cheese, particularly with scamorza.
It becomes a precious ingredient in first course dishes, to enrich the flavour of risotto or pasta: for example, diced for a very original variation of pasta carbonara. Wonderful on pizza.
Added to a simple fried egg it transforms it into an extraordinary sensory experience.

Additional information
Weight 1.3 kg

Discover The Range

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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