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Ventricina salami

This salami is produced with fine cuts of the pig’s lean parts: ham trimming, chopped neck, shoulder, chopped sirloin and bacon fat, bacon and a fatty top layer, carefully selected. The meat, minced with No. 6 mould creates a mix, fine enough for the components to be distinguished. It is then seasoned with salt, sugar, spices, hot chili, paprika, ascorbic acid, E252 and placed in a big curved synthetic casing in order to preserve and exalt the typical aromas of spicy seasoning that is very tasty and without any hint of acidity. It does not contain allergens indicated by the Directive 2003/89 EC, absence of pathogenic microorganisms, high content of lactic acid probiotic microorganisms typical of natural maturing. Moisture 39% on T.Q.- Lipids 30% on T.Q. - Protein 23% on T.Q. - Ash 5% on T.Q. - Carbohydrates 1% - Sodium chloride 3% - Calories for 100g: Kcal 366 - 1518 kJ