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Salame nostrano Macelleria Mazza
The salame is a traditional Italian cured meat, the one from Lombardy has a rough-cut texture. It is spiced and then cured for several months. Excellent with Lambrusco wine and together with aged cheeses from Lombardy.
More details
ingredients
Carne di suino, sale, destrosio, saccarosio, aromi, spezie. Antiossidanti: E300, E301 - Conservanti: E252, E250
Size
800 g ca
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Salame nostrano Macelleria Mazza
Cured salame by Macelleria Mazza: taste and enjoy this fine cut by Mazza in your home.
The salame is a cured meat made with fine pork meat selected by Macelleria Mazza. It is cured for several months before being consumed. In the salame from Brescia, pepper is added and the meat is coarsely minced, differently from the Milano salame. Excellent consumed as an aperitif, this salame is a very traditional Italian product. It is tender and really tasty thanks to the added fat.
| meat | Suino |
|---|---|
| Size | 800 g ca |
| Location | Prodotto in Italia |
| ingredients | Carne di suino, sale, destrosio, saccarosio, aromi, spezie. Antiossidanti: E300, E301 - Conservanti: E252, E250 |
| How it's made | The salame from Brescia is made with selected pork meat, which is coarsely minced. Pepper and salt are added to the meat to enrich the salame. It shows a deep ruby colour and a firm texture. It is put into calf casing and it is cured in specific rooms at a controlled temperature and humidity. |
| Storage | The product is vacuum-packed. If kept in fridge, it is possible to consume it even after 20-30 days from the purchase. |
| Aging | medium-aged |
| Salami type | Sausage |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The salame is excellent as an aperitif together with aged cheeses. Try it with a glass of a light or medium-bodied red wine with a good acidity, such as the Lambrusco wine.
Technical Identity
Average expiry date
6 months
Salami type
Sausage
Type of meat
Pork
Recensioni
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