Rustic Salami

maturation at least 45 / 50 days

35.00 / VAT included

Typical specialty from Emilia Romagna

Maturation: at least 45 / 50 days
Weight: Kg 0,9 +/- 0,15
Packing: Sold whole or as vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 0-4°C

Download product’s technical specifications

An exclusive recipe

Only meat from heavy Po Valley pigs – untrimmed pork belly, shoulder and ham trimmings – is used to make this salami.
The meat is seasoned with red wine, salt and spices before being filled into natural casing.
The salami is hand tied and left to mature for almost two months.
An exclusive recipe developed by our Master Salumiere (deli meat specialist).
This salami is a result of careful study and the balancing of flavours in every respect.
For example, even the casing is soaked in the wine: this is how it develops its typical colour and absorbs the aroma and flavour of the same wine used in the salami filling.

Chef’s Tips

Best appreciated on its own, on good quality fresh bread (ideally a saltless loaf so as not to disguise the intense flavour of the salami).
Because red wine is used in the salami mixture, the obligatory wine pairing is also red, and medium-structured, such as Barbera or Chianti: rustic wines both in origin and personality.

Additional information
Weight 1.15 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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