It is a truly unique product of its kind and very hard to find, even in the more specialized shops of the Marche. The Spalletta is made from the shoulder of the swine and it can boast a truly unique flavor. It has a texture similar to Pancetta and a taste similar to aged dry cured meats. The Spalletta can be used in several ways, and it is always an inviting and genuine Italian cold meats.
Type: Spalletta
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in: Marche (Italia)
Net Weight: 1800 g (The indicated net weight allows a tolerance of ± 10%).
Shipped under vacuum
You might also like
The Spalletta is obtained from the flesh of the shoulder of the swine, which is first cooled, hand trimmed and salted for about two weeks. After having been dried, the Spalletta is peppery and then left to age for about 6 months. The rural tradition testifies the ancient production of Spalletta in the Marche, given the precarious economic conditions of the farming family, the hams were swapped for the pig to raise for the next year and spalletta was considered the "poor prosciutto" to be consumed by the farming family.
Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. Via S. Zenone - Alteta di Montegiorgio (AP). 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 , spices , natural flavors , preservatives E 252. Nutritional values for 100 gr: Energy Kcal 268,0 Kj 1121,0; Carbohydrates 0,5 g. of which sugars 0,5 g.; Proteins 26 g.; Fats 18,0 g. of which satured fatty acids 7,0 g. Salt 1,6 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.
You might also like
