<p>The Cinta Senese is an ancient rustic breed of prized pigs, which takes its name from its area of origin, the hills of the Sienese territory. To fully enjoy the Cinta Senese guanciale it is necessary to extract the rind and cut the product by hand dividing it into strips, at this point it is ready to be used in the preparation of delicious homemade sauces, the main ingredient of <strong>amatriciana</strong> and <strong>carbonara</strong>, or simply spread on fresh bread.</p> <ul> <li><strong>Traditional method:</strong> Our craftsmen carefully implement the traditions and typical methods for obtaining an excellent product: Cinta Senese puppies grow up free to graze all day on their ideal land where they find their most natural diet in abundance.</li> <li><strong>Features:</strong> This dark-coated breed is distinguished from other pigs by a characteristic white band that fastens and "surrounds" the withers, chest, shoulders and front legs from which the name derives.</li> <li><strong>Pairings Recommended:</strong> The pillow can be gu natural state, thinly sliced or just warmed and then placed on slices of bland bread or bruschetta. In this case we recommend pairing with strong red wines or double malt beers. However, its true vocation is to end up in sauces, especially amatriciana and carbonara of which it represents the fundamental element. Discover all the <strong>recipes</strong> with Guanciale on our BLOG, you will also find suggestions, curiosities and much more!</li> </ul> <p>The <strong>Guanciale di Cinta Senese</strong> is a cut crossed by lean veins with a component of fine fat, flavored and seasoned to acquire a characteristic and intense taste.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Cinta Senese bacon in a vacuum-packed slice.</p> <p><strong>ORIGIN:</strong> Tuscany<strong>.</strong></p> <p><strong>INGREDIENTS:</strong> "cinta senese DOP" pork meat, salt, pepper, garlic, spices, preservatives: E250 E252.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> Salumeria di Monte San Savino Srl - Monte San Savino (AR)</p> <p>Nutritional values per 100gr: Energy 2699kJ/ 645kcal, fats 68g of which saturated fatty acids 25g, carbohydrates 4g of which sugars 0g, proteins 6g, salt 3.7g.</p>

<p>Lonza norcina from the Ansuini brothers is the right cured meat for an aperitif or for delicious meals. Aged for about 10 months in the premises of the shop, the lonza is very firm when cut. With a fragrant smell and tasty flavour, it is a purely lean meat with a sweet taste.</p> <p><strong>SIZE / WEIGHT:</strong> about 450 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Slice of loin (Capocollo) vacuum packed.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic. Preservative: E250 – E252 Antioxidant: E301</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 2 /3 months.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100 g of product: Energy 1403 kj 338 kcal Fats of which saturated 25.10 g 9.30 Carbohydrates of which sugars 1.57 g 0.15 g Proteins 26.30 g Salt 5.80 g</p>

<p>La Corallina is a salami historically produced in Umbria through the secrets of butchery processing. When cut, the Corallina is united and compact; the flavor of the fat part, closely linked to the lean part, leaves the taste with the accentuated character that distinguishes the Fratelli Ansuini product. A delicious and refined salami, also suitable for the most refined palates. Salame Corallina is produced with selected meats, finely minced, to which diced lardons, pepper, salt, herbs and white wine are added. It is gluten-free.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams - product subject to natural weight loss.</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, pepper, garlic. Preservative E250 - E252. Antioxidant E301</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Corallina is the cured meat that is also used in the traditional Umbrian Easter breakfast; it is accompanied by Easter cheese cake, capocollo and eggs.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100 g of product: Energy 1755 kj 424 kcal Fat of which saturated<br /> 36 g 11.50 Carbohydrates of which sugars 0 g 0 g Proteins 25.00 g Salt 4.15 g</p>

<p>Norcia wild boar salami is produced with selected pork meat to which wild boar meat is added which gives the product a particular taste. Perfect for giving that homemade flavor to your cold cuts platter, ideal to eat together with Easter Cheese Pizza and a good glass of red wine.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Homemade wild boar salami with a typical stick shape.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> pork, wild boar (min. 5%), salt, dextrose, pepper, garlic. Preservative E250 - E252. Antioxidant E301.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C. - Norcia (PG) g.</p>

<p>The stick sausage is a local Umbrian sausage, especially from Norcia, with an elongated shape. Prepared with selected fine-grained meats, ideal to add to a platter of typical cold cuts or to eat as an aperitif cut into slices with aged cheese.</p> <p><strong>SPECIFIC NOTES:</strong> vacuum-packed stick.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, pepper, garlic . Preservative E250 - E252. E301 antioxidant</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100 g of product: Energy 1827 kj 441 kcal Fat of which saturated<br /> 35.80 g 11.90 g Carbohydrates of which sugars 0.50 g 0.1 g Protein 29.10 g Salt 4.80 g</p>

<p>Image for illustrative purposes only</p> <p>Palle del Nonno is a salami stuffed into a natural casing with a particular shape, which gives the product its name. The finely minced pork is prepared according to tradition, i.e. using only natural seasonings. The seasoning takes place in the cellar, the salami are first stationed in the one with a wood-burning fireplace, then they are transferred to the other ones to complete the maturation.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams - product subject to natural weight loss.</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, pepper, garlic. Preservative E250 - E252. E301 antioxidant.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 months.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100 g of product: Energy 1827 kj 441 kcal Fats of which saturated<br />35.80 g 11.90 g Carbohydrates of which sugars 0.50 g 0.1 g Proteins 29.10 g Salt 4.80 g</p>

<p>Flat bacon from Norcia, our craftsmen select and carefully process the meat of the pork ribs to obtain this particular product. It comes with alternating layers of fat and lean parts, more or less thin. The addition of pepper to a wise and long seasoning enhances the taste of the product.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams - product subject to natural weight loss.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> pork, salt, pepper, garlic. Preservative E250 - E252. E301 antioxidant.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent in the kitchen for the preparation of sauces and first courses, or cut into slices spread on bread or for imaginative second courses rich in flavor and taste.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100 g of product: Energy 1666 kj 402 kcal Fat of which saturated 35.50 g 12.30 g Carbohydrates of which sugars 0 g 0 g Protein 21.20 g Salt 1.75 g</p>

<p>Produced with selected lean meat of the Cinta Senese breed of pig, with the addition of fat cut into cubes of about 1 cm, flavored with salt, peppercorns and ground, crushed garlic, stuffed and tied with hemp ropes. Intense flavour. The Cinta Senese is a breed originally from the hills of Montemaggio and Chianti now widespread in most of Tuscany. With a dark coat, it is distinguished from other pigs by a characteristic white band that fastens, "girdles" the withers, chest, shoulders and front legs and from which the name derives. Even today it must be raised in the wild, in large enclosed areas, where the woods alternate with some clearings. Pasture breeding, with the particular diet that derives from it (mainly based on acorns, both the sweet ones of the oak and the bitter ones of the holm oak, but also of tubers, roots and organic material of the turf), gives to its meat unique flavor and characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium/coarse grain cured salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 20-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Cinta Senese D.O.P breed pork; salt; dextrose; pepper; antioxidant: E301; preservatives: E250; E252 Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Keep in a cool place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cinta Senese salami is excellent for any occasion and in particular as a component of appetizers in the typical cold cuts platter characteristic of our lands. It should be eaten plain, accompanied by a good slice of bread, crescia or torta al testo. Perfect with Pasqualina cheese pizza for a pairing rich in taste and tradition.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1699 kj/410 kcal; protein 23g; fats 35g of which saturated fatty acids 9.9g carbohydrates 1.8g of which sugars 0g, salt 3.4g</p>

<p>Derived from the external part of the chest, including the rind, our Lardo di Cinta Senese is salted with pepper and coarse salt for 90 days. With a creamy consistency, it has a smooth taste and a milky white color with rare lean streaks.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The lard of Cinta Senese is an extremely versatile component in the kitchen, excellent for any occasion both alone and combined with dishes to enhance their flavour. It is an absolute protagonist of the typical cold cuts platter characteristic of our lands, in this case we recommend consuming it on slices of toasted hot bread, sliced very thin. Also excellent for the preparation of meat dishes, game, placed in slices on a cut of Chianina beef, to flavor roasts but also fish dishes.</p> <p><strong>SPECIFIC NOTES:</strong> Salted and seasoned Cinta Senese PDO breed of pork.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Seasoning: 30 days.</p> <p><strong>INGREDIENTS:</strong> Meat Cinta Senese D.O.P. breed pig; salt; dextrose; pepper; antioxidant: E301; preservatives: E250; E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 40 /80 days.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g: Energy 1722 kj/415 kcal ; protein 26g, fat 35g, of which saturated fatty acids 11.8g; carbohydrates 0.2g of which sugars 0.1g, salt 2.5g.</p>

<p>Consisting of the thigh and buttock of the pig, including the foot; seasoning with black pepper for a minimum of 12 months, after a preparatory phase of about 1 month, in which it is "massaged" with a mixture of pepper, vinegar and garlic and then covered with salt. The meat is bright red, with evident marbling and a considerable thickness of pinkish-white fat. Dry, with little fat, but very tasty, it has a very pronounced taste capable of giving this ham a strong personality.</p> <p><strong>SIZE / WEIGHT:</strong> about 9 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> Ham from pure Cinta Senese breed pigs raised in the wild</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: minimum 12 months.</p> <p><strong>INGREDIENTS:</strong> Cinta Senese D.O.P. pork meat, salt, sucrose, dextrose, pepper, garlic, chilli pepper, pork fat, rice flour.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>EXPIRATION:</strong> 2 years.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cinta Senese ham is excellent for any occasion, both alone and combined with dishes to enhance its flavour. It is an absolute protagonist of the typical platter of cured meats characteristic of our lands, in this case we recommend consuming it with bland Tuscan bread or focaccia. Also excellent in combination with salads and fruit (especially figs).</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional values per 100 g of product Carbohydrates 0 g Dietary fiber 0 g Sugar 0 g Fats 26 g Saturated 16 g Polyunsaturated 0 g Monounsaturated 0 g Trans 0 g Protein 25 g</p>

<p>Soft salami with a unique taste, typical of the Sibillini Mountains area, to be enjoyed both sliced and spread on bread. Produced by our Artisan according to traditional methods with various cuts of pork, it is spiced only with pepper and fresh garlic, then smoked with local woods for about a week. It is ideal for croutons and canapés.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Spreadable salami without preservatives or additives.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: approx. one week; Shape: typical sausage.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, natural flavourings.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>CURIOSITY:</strong> Noble molds (white or bluish in color) can form in the casing of the cured meat during maturation, which serve to perform three functions: they slow down and balance the proteolytic activity, balance the humidity and above all cut out the microorganisms that would spoil the product. In this way we will have superficial and non-toxic molds that will come away with a brushing after having done their improvement work.</p> <p><strong>PRODUCER:</strong> MACELLERIA E FANTASIA SNC DI SANTACROCE SANDRO</p> <p>Nutritional values per 100g of product: energy value 1799 kj - 430 kcal - Fats 39.4 g of which saturated 15.8 g - Carbohydrates 0.12 g of which sugars 0 g - Proteins 18.7 g - Salt 0.1 g</p>

<p>The naturally seasoned salami under the ashes is still produced today following the long processes of <strong>handicraft manufacturing of the peasant tradition</strong>, which make it a unique product of its kind precisely for its authentic flavor that does not changes over the years.<br />⚠️Product available occasionally due to its high demand and lengthy production processes.</p> <ul> <li><strong>Ash seasoning</strong> was historically used to preserve for longer a part of the salami produced in the family after the slaughter of the pig.</li> <li>Our salami is made with lean meat from white breed pigs which, after an initial phase of grinding, are mixed exclusively with <strong>garlic</strong> <strong>pepper</strong> and <strong>salt</strong> to then be stuffed into <strong>natural casings</strong> .</li> <li><strong>The particularity</strong> of this product is the seasoning under ash which makes the product <strong>unique</strong> and <strong>delicate</strong> .</li> </ul> <p><strong>RECOMMENDED PAIRINGS:</strong> The natural salami seasoned under the ash is one of the products more traditional and characteristic of our regional cuisine. Ideal as a filling for sandwiches, as an appetizer together with bread and focaccia or combined, in some tasty creations, with fruits such as figs for a succulent summer appetizer or with cheeses for an aperitif.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium grain cured salami without artificial preservatives.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, natural flavourings. Product without dyes, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>PRODUCER:</strong> MACELLERIA E FANTASIA SNC DI SANTACROCE SANDRO</p> <p>Nutritional values per 100gr of product: energy value 1448 kj - 346 kcal - Fat 28g of which saturated 12g - Carbohydrates 0, 5 g of which sugars 0.5 g - Proteins 23 g - Salt 0.1 g</p>

<p>Finocchiona I.G.P. also known as Sbriciolona, it is produced with bacon, cheek and capocollo meat, finely minced and flavored with salt, garlic, pepper and wild fennel seeds. After a maturation of about 2 months in natural casings it is ready to be consumed. It has an intense flavour.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fine-grained salami flavored with fennel.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 20-25 days.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, wine, dextrose, wild fennel seeds 0.4%, ground black pepper, antioxidant: E301, cracked black pepper, garlic, preservatives: E250; E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Finocchiona I.G.P. it is excellent for any occasion and in particular as a component of appetizers in the typical platter of cured meats characteristic of our lands. It should be eaten plain, accompanied by a good slice of bread, crescia or torta al testo. Perfect with Pasquale Cheese Pizza for a combination rich in taste and tradition. To find out the origins and much more click on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>Produced exclusively with fresh and highly selected meats, they have the characteristic slice with cubes of lard and peppercorns. The salami is stuffed into natural casings of different sizes and the resulting product has a weight ranging from 1 kg to 3 kg. The small salami, on the other hand, is stuffed into synthetic casings also of two different sizes: with one you get a small salami weighing about 0.5 kg, with the other 0.8 kg. To make their flavor more characteristic, fresh garlic and a good splash of wine are used among the aromas.</p> <p><strong>SIZE / WEIGHT:</strong> about 550 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Coarse-grained seasoned salami.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, dextrose, pepper, garlic , antioxidant: E 301; preservative: E 250. Non-edible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal for the classic cold cuts platter, with semi-mature cheeses or accompanied by a delicate and harmonious white wine.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1785 kj/430 kcal; protein 28g; fat 35g of which saturated fatty acids 14g carbohydrates 0.8g of which sugars 0g, salt 4.4g</p>

<p>The aged guanciale produced by Tuscans is a cut of meat deriving from the cheek of the pig, this piece is made up of fine fat with a vein of tender meat inside. The guanciale is salted and spiced and then aged for several months. Guanciale is used in Italian cuisine for the preparation of various dishes, some of the most famous are spaghetti all'<strong>Amatriciana</strong> and <strong>Carbonara</strong> . To fully enjoy the guanciale it is necessary to remove the rind and cut the product by hand dividing it into strips, at this point it is ready to be used in the preparation of delicious homemade sauces or simply to be spread on fresh bread.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed slice of seasoned Tuscan Guanciale.</p> <p><strong>INGREDIENTS:</strong> Pork meat; salt; dextrose; sucrose; garlic; pepper; chili pepper; preservatives: E250; E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Guanciale can be enjoyed plain, thinly sliced or just warmed up and then placed on slices of bland bread or bruschetta. In this case we recommend pairing with strong red wines or double malt beers. However, its true vocation is to end up in sauces, especially amatriciana and carbonara of which it represents the fundamental element. Discover all the <strong>recipes</strong> with Guanciale on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 626kcal/2615 kj, fat 63g/ of which saturated 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p>

<p>A seasoned cured meat made from Italian pork loin, flavored with wild fennel and pepper wrapped in vegetable paper. The fillets are cured with salt and pepper, massaged and dried in dryers. In this case wild fennel seeds are added to the outside. Cured pork loin has a low percentage of fat, usually around 4%. It is rich in mineral salts such as sodium, potassium, calcium, phosphorus, magnesium and zinc, as well as important quantities of vitamins B1, B2, B6 and PP.</p> <p><strong>SIZE / WEIGHT:</strong> About 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Lombatella is the part of the boned loin and has a lean slice with a thin layer of fat. Surface treated with pepper and wild fennel.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, dextrose, sucrose, garlic, pepper, chilli pepper, preservatives: E250; E252. Surface treated with wild fennel and pepper. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent for carpaccio (a bed of rocket salad, thinly sliced loin, flakes of seasoned cheese, extra virgin olive oil and a few drops of balsamic vinegar), as a Tuscan appetizer or for the simple filling of sandwiches and focaccias.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1691kj/ 407 kcal; protein31g; fat 31g of which saturated fatty acids 9.9g carbohydrates 0.5g of which sugars 0.3g, salt2.6g</p>

<p>The Tuscan capocollo, widespread throughout the region, is a sausage obtained by processing the upper portion of the pig's neck and part of the shoulder. The Tuscan capocollo, widespread throughout the region, is a sausage obtained by processing the upper portion of the pig's neck and part of the shoulder. The addition of fennel on the surface gives it an absolutely irresistible aroma and a delicate and enveloping flavour. To obtain a finished product, we start with the sectioning of the mizzen of the pig and we proceed with the cut of the 4th front from which the lean is extracted. It is immersed for 15 minutes in a solution made up of vinegar, garlic, pepper and hot pepper. Once extracted from the solution, the lean meat is massaged to let the exhaled aromas penetrate and remains in salt for 4-5 days. This step is used to flavor the meat and contributes to the final flavor of the product.</p> <p><strong>SIZE / WEIGHT:</strong> about 700 grams.</p> <p><strong>SPECIFIC NOTES:</strong> The Tuscan capocollo has a lean slice with infiltrations of fat. It is treated on the surface with pepper and wild fennel.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, dextrose, sucrose, garlic, pepper, chilli pepper, preservatives: E 250; E252. Surface treated with wild fennel and pepper. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 20/40 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Perfect in the classic platter of cold cuts, in combination with semi-mature cheeses or with the simple filling of sandwiches and focaccias.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1466 kj/ 352kcal; protein 31g; fats 25g of which saturated fatty acids 8.8g carbohydrates 2.2g of which sugars 0g, salt 2.8g</p>

<p>Obtained from fine meat of Cinta Senese D.O.P breed pigs reared in the wild and fed naturally. The sausage, aged for about 15 days, is seasoned with salt, pepper and garlic.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Cured sausage of pure Cinta Senese breed, medium/large grain.</p> <p><strong>INGREDIENTS:</strong> Cinta Senese DOP breed pork, salt, dextrose, pepper, antioxidant E301, garlic, preservative: E252</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 20/40 days .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> excellent to taste with fresh bread and croutons, cut into rounds to serve as a snack as an aperitif or in a platter of cold cuts and cheeses.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy1699kj/ 410kcal; protein 23g; fat 35g of which saturated fatty acids 9.9g carbohydrates 1.8g of which sugars 0g, salt 3.4g</p>

<p>It is a seasoned stretched pancetta obtained from Cinta Senese D.O.P. bred in the wild and fed naturally. It is treated on the surface with ground black pepper to enhance its characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES</strong> Commonly called "rigatino" due to the characteristic striped appearance of the slice, which sees the red of the lean and the white of the lard alternate.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>INGREDIENTS:</strong> Cinta Senese D.O.P. breed pork; salt; garlic; pepper; chili pepper; preservatives: E250; E252.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent in the kitchen for the preparation of Sauces and first courses, or cut into slices spread on bread or for imaginative second courses rich in flavor and taste.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1722 kj/415 kcal; protein 26g; fats 35g of which saturated fatty acids 11.8g carbohydrates 0.2g of which sugars 0.1g, salt 2.5g</p>

<p>Well spiced and tasty homemade salami with a strong taste, very lean, produced with skilfully mixed pork and wild boar meat. With a very strong but not aggressive flavour, the wild boar is a prized animal of the Tuscan tradition with which a salamella can give its best.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged fine-grain salamella.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>INGREDIENTS:</strong> Pork meat, wild boar meat 35%; salt; dextrose; pepper; garlic; chili pepper; antioxidant: E301; preservatives: E250; E252. Inedible gut.</p> <p><strong>AVERAGE EXPIRY:</strong> 40/80 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> excellent to be enjoyed with fresh bread and croutons, cut into slices to serve as a snack as an aperitif or in a platter of cold cuts and cheeses.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>Obtained from the processing of meat from the shoulder and belly of the pig, seasoned for fifteen days and flavored with natural flavourings, our sweet salamella is excellent to be enjoyed on any occasion, on mixed platters of cold cuts, with bread sticks and pretzels, on wood-fired homemade bread.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-grain seasoned salami/ large.</p> <p><strong>INGREDIENTS:</strong> Pork; salt; dextrose; wine, pepper; antioxidant E301, flavourings, preservatives: E250; E252. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 40/80 days.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>A seasoned cured meat produced with finely minced Italian pork and flavored with white wine. Stuffed in natural casings. The raw materials used are mainly pork and the "hard" fat of the same animal, hand-cut into characteristic squares and subsequently mixed with garlic, salt, pepper and spices such as dogwood, cinnamon and cloves. The fat (or hard rigatino) ultimately represents a third of the compound which is stuffed into natural casings and undergoes a maturation of about twenty days and a seasoning of four months. As an accompaniment, staying in the area, you could opt for the classic Maremma loaf made with soft wheat, water and possibly natural yeast: obviously without salt. Although it finds its natural combination with a full-bodied red, it finds an ideal gustatory harmony with the bubbles given its clear prevalence of fat.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES</strong> Averagely matured medium/large grain salami.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>INGREDIENTS:</strong> Pork; salt; dextrose; wine 1%, pepper; antioxidant E301, flavourings, preservatives: E250; E252. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal for the classic cold cuts platter , with semi-mature cheeses or accompanied by a delicate and harmonious white wine.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>Soft salami with a unique taste, typical of the territory of the Sibillini Mountains, what in the Marche calls "Ciauscolo", to be enjoyed sliced and spread on the bread. Produced by our cured meat craftsman according to traditional methods with various cuts of pork meat is spicy with pepper and fresh and smoked garlic with local woods for about a week. It is ideal for croutons and canapés.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> spreadable salami with a very fine grain produced with bacon and pork cheek; Package vacuum.</p> <p><strong>organoleptic characteristics:</strong> seasoning: a week ca - form: typical stick.</p> <p><strong>INGREDIENTS:</strong> pork, salt, pepper, garlic, steed, natural flavors. antioxidants: E301. Preservative: E250, E252. Smoking flavoring - colorless product, gluten-free, milk and its derivatives. Non -edible gut.</p> <p><strong>STORAGE METHOD:</strong> temperature between 0/+4 °.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The Norcia spreads salami is ideal as an appetizer spread on croutons and canapés also combined with fresh cheeses and fruit. Norcia</p> <p><strong>PRODUCER:</strong> The craftsman of Salvatori salami- Norcia (PG).</p> <p>Nutriz.medi values for 100gr of product: energy value643kcal/2655 kJ, Grassi63.1G/ of which Saturi22.9g, carbohydrate1.4g/ of which sugars 0.9g, protein7.4g, Sale3.92g</p> <p>for more than thirty years the Salvatori company has been producing quality cold cuts in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia) the Salvatori company has always been oriented on quality production, in rigorous respect for tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all started) to a much wider and modern structure, capable of combining quality and tradition, also innovation. The new production structure is able to respond to the continuous market needs, focusing on the objectives of all time: compliance with the hygienic health rules to protect the consumer; The excellent quality of its products, quality that for thirty years has distinguished the Salvatori company.</p>

<p>The Norcina salamella, belonging to the Roman tradition, is characterized by the typical horseshoe shape. Very tasty, the medium grain gives it a sweet and intense flavour.</p> <ul> <li><strong>How it is made:</strong> after an initial phase of grinding, the particularly lean pork must be mixed in a particularly accurate way with garlic, pepper and salt and then stuffed into sausages in natural casings. The salamis thus obtained undergo a stewing or dripping phase for about 7-10 days. After this period they are transferred to the maturing rooms, where they remain at a temperature of 15°C and relative humidity of 75% for a minimum of 25-30 days. During this phase, the suitability of the environment favors maturation, and the salami acquire the typical characteristics of flavor and texture.</li> <li><strong>Pairings:</strong> Salamella di Norcia is the typical salami of the butcher tradition to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 700 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Fine-grain salami stuffed into casings natural gentle.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 25-30 days - Shape: typical horseshoe.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, sucrose, natural flavors. Antioxidants: E301. Preservative: E250, E252. - Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> The Artisan of salami SALVATORI - Norcia (PG).</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT : energy value 450 kcal/1864kj, fat 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>The Corallina di Norcia salami is a typical product of our lands expertly worked by our Artisan of Cured Meats according to the most ancient traditions. Obtained from selected parts of pork shoulder trimmed of excess fat and tendons and with the addition of small hand-cut lardons.</p> <ul> <li><strong>How it's made:</strong> After an initial phase of mincing, the meat is mixed with garlic, pepper and salt and then, after adding the lardons, stuffed into casings natural. The salamis thus obtained undergo a stewing or dripping phase for about 7-10 days. After this period they are transferred to the maturing rooms, where they remain at a temperature of 15°C and relative humidity of 75% for a minimum of 25-30 days. During this phase, the suitability of the environment favors maturation, and the salamis acquire the typical characteristics of flavor and consistency.</li> <li><strong>Tradition:</strong> In the local tradition, the Corallina is tasted especially during Easter breakfast together with the characteristic pizza or cheese cake.</li> <li><strong>Pairings:</strong> Corallina is the typical salami of the Norcia tradition to be eaten at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter. To find out more about the Corallina click on our BLOG, you will find suggestions, curiosities and much more!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 600 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Salami larded, stuffed into natural casings, tied by hand.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, natural flavors , dextrose, sucrose. Antioxidants: E301. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>PRODUCER:</strong> The salami craftsman SALVATORI - Norcia ( PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fat 38.1g/ of which saturated fats 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p> <h3>The story of Salvatori di Norcia</h3> <p>More than thirty For years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>The country salami is one of the most sincere specialties of our Artisan of Salumi. It is made with lean meat from white breed pigs which, after an initial phase of grinding, are mixed with garlic, pepper and salt and then, after the addition of cubed lard, stuffed into natural casings. The meat thus obtained undergoes a stewing or dripping phase for about 7-10 days. After this period, the salamis are transferred to the maturing rooms, where they remain at a temperature of 15°C and relative humidity of 75% for a minimum of 25-30 days. During the maturation phase, the suitability of the environment favors the maturation, and the salamis acquire the typical characteristics of flavor and consistency. Campagnolo salami differs from other salami thanks to its savory, very aromatic taste and the appearance of the fat present in the paste, which is rather coarsely shredded. In contact with the palate, the flavor of the pieces of fat combines with the peppered and salted meat, offering an engaging and different flavor from other cured meats.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams approximately - Product subject to natural weight loss.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Meat pork, salt, pepper, garlic, dextrose, sucrose. Antioxidants: E301. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Campagnolo is the typical traditional salami butcher to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cold cuts Artisan quality since 1980</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>Salami with a delicate taste, produced by our Artigiano dei Salumi with finely minced pork shoulder and belly. It is the typical salami of the butcher tradition.</p> <ul> <li><strong>How it is made:</strong> After an initial phase of grinding, the meat is mixed with garlic, pepper and salt and then stuffed into natural casings. Once the stewing or dripping phase has been carried out for about 7-10 days, the salamis are transferred to the maturing rooms, where they remain at a temperature of 15° C and relative humidity of 75% for a minimum time of 25-30 days. During the maturation phase, the suitability of the environment favors maturation, and the salami acquire the typical characteristics of flavor and consistency.</li> <li><strong>Recommended pairings:</strong> Norcia salami " nursinetto", is the typical salami of the butcher tradition to be eaten at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 200 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Fine-grained seasoned salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cold cuts Artisan quality since 1980 - Norcia (PG).</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p> <h3>The Story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>The Coppa di testa di Norcia of our Artigiano dei Salumi is known and renowned for its special taste, capable of satisfying any palate. When cut, it has a pinkish, dark pink colour, the slice is homogeneous, not jagged, elastic and with a good consistency. The white ribs highlight the presence of cartilaginous parts of the ears. The scent is delicate but spicy.</p> <ul> <li><strong>How it's made:</strong> From an organoleptic point of view, the mix of meats with the addition of flavorings guarantees a product with a unique taste and extraordinary as regards the aromaticity. Delicious cooked sausage. It is produced by processing the porcine head pulp, suitably cleaned, cooked and then salted, spiced, stuffed into the characteristic jute wrapper and finally subjected to a blast chilling cell.</li> <li><strong>Pairings:</strong> The Coppa di testa di Norcia is the typical "humble" product of the norcina tradition for which the saying "just a piece of bread, a glass of red wine and the company of true friends to touch the sky with a finger!”. It obviously lends itself to being eaten accompanied with bread, perhaps adding a thin slice of orange.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 900 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pork head pulp and natural flavourings; vacuum packed.</p> <p><strong>INGREDIENTS:</strong> Pork head, rind, salt, pepper, garlic, natural flavourings, sucrose, E621, antioxidant E301, preservative E250. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Keep at + 4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of salami - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 355 kcal/ 1388 kj, fats 28.7g / of which saturated 9.81 g, carbohydrates 0.8 g/ of which sugars 0.8 g, proteins 18.4g, salt 0.8g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years l he SALVATORI company produces quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>Typical sausage of the Umbrian lands that skilfully blends the full and generous flavor of the wild boar of our mountains with the sweet and intense taste of our white breed pigs.</p> <ul> <li><strong>How it's made:</strong> For its preparation our Artigiano dei Salumi uses lean wild boar meat, with the addition of pork bacon to make the dough less dry and prolong its shelf life, since wild boar meat has such characteristics that, used alone, it would season quickly. Once the mixture has been prepared, which involves the use of spices and natural flavourings, everything is stuffed into casings and left to dry and then age.</li> <li><strong>Pairings:</strong> The sausage of wild boar is appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with medium-aged cheeses in the classic mixed platters; it is especially excellent with Easter Cheese Pizza .</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fine grain cured sausage vacuum packed.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 40-60 days - Shape: typical vacuum-packed stick.</p> <p><strong>INGREDIENTS:</strong> Pork, wild boar meat 30%, salt, pepper, garlic, dextrose, sucrose, natural flavourings.- Product without dyes, gluten-free, milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 30/60 days.</p> <p><strong>PRODUCER:</strong> The Artisan of salami SALVATORI - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 338 kcal/1403kj, fats 25g/ of which saturated 8.7g, carbohydrates 1.5g/ of which sugars 1g, proteins 26g, salt 3.89g</p> <h3>The history of Salvatori di Norcia</h3> <p>For more than thirty years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>Salumi with a unique and decisive taste is one of the characteristic and most representative products of the butcher culture and the flavors of our land expertly interpreted by our Artisan of cured meats. It has a less refined texture and is larger in size than other sausages on the market. Suitable for lovers of full, rich and uncompromising flavours.</p> <ul> <li><strong>How it is made:</strong> It is produced by filling a natural pork casing with a mixture of cuts of noble meat such as ham and tenderloin trimmings, added to the shoulder and lard. The mixture thus obtained is flavored with garlic, pepper and other spices.</li> <li><strong>Pairings:</strong> The rustic sausage of Norcia is excellent for any occasion and in particular as a component of appetizers in the typical cold cuts platter characteristic of our lands. It should be eaten plain, accompanied by a good slice of bread, crescia or cake al testo. Perfect with Easter Cheese Pizza for a combination rich in taste and tradition.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-large grain cured sausage vacuum packed.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 20-25 days - Shape: typical vacuum-packed stick.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, sucrose, natural flavourings, E301, E250, E252 - Product without colourings, gluten free, Milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 30/60 days.</p> <p><strong>PRODUCER:</strong> The artisan of salami SALVATORI - Norcia (PG)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 454 kcal/1879kj, fats 39.7g/ of which saturated 14.1g, carbohydrates 1.4g/ of which sugars 0.9g, proteins 22.7g, salt 3.98g</p> <h3>The history of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>