Ventricina salami de la calabre, légèrement piquante 2,3 kg
30154
This typical Calabrian product is made from pork meat with a lean percentage of 80%. It is hand-cut into irregular dices and then the curing pickle is prepared with a generous use of chopped sweet red pepper and a small amount of fennel and chilli pepper. After having rested for 48 hours, meat is put into casings and left to age for more than 6 weeks. It is bright red in colour, while on the palate it is sweet with a pleasant spicy note. Thick slices of Ventricina can be wonderfully paired with toasted bread and a nice glass of still red wine.
Ingrédients: Viande de porc, sel, dextrose, saccharose, arômes, épices, antioxydant: E301, conservants: E252, E250.
30154
Fiche technique
- Produktgruppe
- Frisch
- Haltbarkeit
- 6 Monate
- Masseinheit
- Kg
- Herkunftsregion
- Italien - Kalabrien
- Verpackungsart
- Beutel
- Stückzahl/Karton
- 2.3
- Stückzahl/Palette
- 272
- Kartons/Lage
- 4
- Lagen/Palette
- 5
- Intra
- 16024915
- Nettogewicht (g)
- 2300
Références spécifiques
This typical Calabrian product is made from pork meat with a lean percentage of 80%. It is hand-cut into irregular dices and then the curing pickle is prepared with a generous use of chopped sweet red pepper and a small amount of fennel and chilli pepper. After having rested for 48 hours, meat is put into casings and left to age for more than 6 weeks. It is bright red in colour, while on the palate it is sweet with a pleasant spicy note. Thick slices of Ventricina can be wonderfully paired with toasted bread and a nice glass of still red wine.