Salame

MACELLERIA ROBERTO D'ALTOÈ

Salame

It’s extracted grinding all pork’s parts: haunch, shoulder and loin. After an accurate and masterly work, we add a percentage of fatty parts, as haunch‘s lard and bacon. We work all these components with Cervia’s sweet salt, pepper and Prosecco’s wine.

Seasoning minimum 4 weeks

Descrizione

It’s extracted grinding all pork’s parts: haunch, shoulder and loin. After an accurate and masterly work, we add a percentage of fatty parts, as haunch‘s lard and bacon. We work all these components with Cervia’s sweet salt, pepper and Prosecco’s wine.

Handwerkliche und natürliche Verarbeitung einer Zeit