Salame al Tartufo Mitica, 800 gr
Truffle is a natural accompaniment to this rich pork salami from Piacenza. It is made with meat from Italian pigs, specifically from the regions of Emilia Romagna and Lombardia. They use heavy pigs and process the same day. Shavings of black truffle are mixed in with the meat during the grinding phase and the sausages are then stuffed into natural, handmade casings before slowly dry curing for 2 months. This slow process allows the beneficial molds to form and thus allow the salame to develop its characteristic aroma, enhanced by the presence of truffle. The casing is then removed before packing. This sausage is made by a family-owned business based in Ziano Piacentino that has been operating since 1979. This region is well-known for its fantastic dry-cured meats; three have received a DOP designation to protect their production.
Truffle is a natural accompaniment to this rich pork salami from Piacenza. It is made with meat from Italian pigs, specifically from the regions of Emilia Romagna and Lombardia. They use heavy pigs and process the same day. Shavings of black truffle are mixed in with the meat during the grinding phase and the sausages are then stuffed into natural, handmade casings before slowly dry curing for 2 months. This slow process allows the beneficial molds to form and thus allow the salame to develop its characteristic aroma, enhanced by the presence of truffle. The casing is then removed before packing. This sausage is made by a family-owned business based in Ziano Piacentino that has been operating since 1979. This region is well-known for its fantastic dry-cured meats; three have received a DOP designation to protect their production.
Truffle is a natural accompaniment to this rich pork salami from Piacenza. It is made with meat from Italian pigs, specifically from the regions of Emilia Romagna and Lombardia. They use heavy pigs and process the same day. Shavings of black truffle are mixed in with the meat during the grinding phase and the sausages are then stuffed into natural, handmade casings before slowly dry curing for 2 months. This slow process allows the beneficial molds to form and thus allow the salame to develop its characteristic aroma, enhanced by the presence of truffle. The casing is then removed before packing. This sausage is made by a family-owned business based in Ziano Piacentino that has been operating since 1979. This region is well-known for its fantastic dry-cured meats; three have received a DOP designation to protect their production.
