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"Filzetta" DOP

The salami is best served sliced, to be eaten two or three slices at a time on their own or with crackers or bread.

It’s informal and peacefully rests in the fridge, waiting for the gourmand guy.

Two slices of fresh bread and five / six slices of salami and you start again.

In Italy, to identify something that is simple and genuine, but also to describe a sincere and spontaneous person, we say that it is "bread and salami"

Simplicity and authenticity ... the characteristics of the Salame di Varzi.

 

 

 

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.

AGING

Minimum 30 days

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, retailers, 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

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

Cucito

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.

SEASONING

120 days minimum 

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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