Salame Bastardo toscano al Vino bianco

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.

SIZE / WEIGHT: about 350 grams.

SPECIFIC NOTES Averagely matured medium/large grain salami.

STORAGE METHOD: Cool and dry place.

INGREDIENTS: Pork; salt; dextrose; wine 1%, pepper; antioxidant E301, flavourings, preservatives: E250; E252. Inedible casing.

AVERAGE EXPIRY: 90/120 days.

RECOMMENDED PAIRINGS: Ideal for the classic cold cuts platter , with semi-mature cheeses or accompanied by a delicate and harmonious white wine.

PRODUCER: Salumi il Borgo srl via Collandino 200 E1 53014 Siena

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