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"Cucito" DOP

Here are the features of the Salame di Varzi in their highest expression ...

The sweetness and delicacy, the aroma, the distinctive taste of "canteen" conferred by long aging.

And the star of the feast day

, the important dinner or as an appetizer or as a main dish, served paired with seasonal fruit (figs, melon, sour apples) or, in the tradition of Liguria, with fava beans ... and, for those who were not yet satisfied, intrusive, hint of grape pomace.

 

 

 

 

INGREDIENTS 

Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252)

FORMAT

Stuffed into natural pork casings and double hand-tied with twine

SIZE

From 1000 to 1500 gr.

AGING

120 days minimum

STORAGE

Keep cool (4-15 degrees)

LABELING

Every single piece showing: ingredients, date of production, number of laboratory EEC production

PACKAGING

Cartoons

DESTINATION

Large distributors, riventidori, catering

 

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our products

Salametto

INGREDIENTS

Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252) 

FORMAT

Stuffed into natural pork casings and hand-tied with twine 

SIZE

From 150 to 200 gr.

SEASONING

Minimum 30 days

STORAGE

Keep in a cool (4-15 degrees) 

LABELING

Each two-piece showing: ingredients, date of production, number of laboratory EEC production 

PACKAGING

boxes

DESTINATION

G.d.o., retailers, catering.

TO LEARN MORE

Filzetta

INGREDIENTS

Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252) 

FORMAT

Stuffed into natural pork casings and hand-tied with twine

SIZE

Up to 500 gr. 

SEASONING

Minimum 30 days 

STORAGE

Keep in a cool (4-15 degrees) 

LABELING

Every single piece showing: ingredients, date of production, number of laboratory EEC production

PACKAGING

Boxes

DESTINATION

Gdo, resellers, catering

TO LEARN MORE

Filzettone

INGREDIENTS

Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252) 

FORMAT

Stuffed into natural pork casings and hand-tied with twine 

SIZE

From 701 to 1000 gr.

SEASONING

At least 60 days

STORAGE

Keep in a cool (4-15 degrees)

LABELING

Every single piece showing: ingredients, date of production, number of laboratory EEC production

PACKAGING

Boxes

DESTINATION

GDO, resellers, catering

TO LEARN MORE

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