Contadino Salami is a larded salami, famous culinary tradition of the Marche. It is a seasoned sausage, ideal as tasty appetizer or snack. Made from grinding of pig's fine parts, it is exposed to accurate smoke, obtained by burning selected types of wood. This salami is a true delicacy, able to win over all tastes, whether you taste some slices with fresh bread or some dices and a glass of red wine, as in the more typical aperitif Marches.
Type: Larded Salami
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in: Marche (Italia)
Net Weight: 300 g (The indicated net weight allows a tolerance of ± 10%).
Shipped under vacuum
This larded salami is typical of the culture of countryside of the Marche. Present both on the noble tables and popular ones, especially on festive occasions, they are usually also in the pictorial repertoire of the Marche. The larded salami is produced by grinding different swine's cuts like the shoulder, the loin and thigh, which is flavoured and enanched with natural flavors, with the addition of diced back fat. It is then placed to smoke and then left to age, the latter process may take 2 to 3 months, all to obtain a product of high quality and rich in taste.
Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. . The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.
Pork meat, salt, pepper, chili pepper, anisette, preservative E252 . Nutritional values for 100 gr: Energy Kcal 249,36, Kj 1044,86; Carbohydrates 1,98 g. of which sugars 1,20 g.; Proteins 15,15 g.; Fats 20,16 g. of which satured fatty acids 16,97 g. Salt 1,17 g.
General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.