Cooked Pink Salami

s/vuoto

149.00 / VAT included

Typical specialty from Emilia Romagna


Weight: kg 6,2 +/-0,300
Packing: Sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Cut and vacuum-packed:
store at 0° – 4°C

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A very pleasant discovery

A Bologna specialty, recently rediscovered to the delight of those who seek out rare flavours.

HOW IT’S MADE
It is the result of an entirely handmade process, using only pork shoulder muscle and guanciale. The cooking procedure is the same as for mortadella.

Chef’s Tips

Its fragrant and delicately spiced flavour is reminiscent of the great, traditional Sunday roast.
Ideally it should be sliced not too thinly and enjoyed on its own as an appetizer, or as a second course, in which case it can be accompanied by vegetables, preferably preserved in oil.

Additional information
Weight 6.5 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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