Salami of the ‘Valle del Reno’
This salami is produced with fine cuts of lean parts of the pig: carefully selected chopped ham and fat cover. It derives from high-quality processing of the thighs prepared for the salt. The meat, minced with a 6/8 number mould gives origin to a medium-coarse mix that allows identifying the mixture components. It is seasoned with salt, sugar, spices, flavourings, ascorbic acid, E252. The diameter at the end of maturation is between 4.5 and 6.5 cm for a length of 30/45 cm. The colour is ruby red, with a clear preponderance of the lean portion, pepper is present whole or crushed; the aroma is delicate, typical of the product; the texture is compact but not elastic, the taste is sweet but appetising, no hint of acidity. It does not contain allergens covered by Directive 2003/89 EC. Available in the sizes: whole unpacked kg 0.800/0.900 piece or in a vacuum pack of around kg. 0.500.