Salame di Norcia Nursinetto Salvatori

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.

• How it is made: 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.
• Recommended pairings: 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.

SIZE / WEIGHT: about 200 grams - Product subject to natural weight loss.

SPECIFIC NOTES: Fine-grained seasoned salami.

ORGANOLEPTIC CHARACTERISTICS: Maturing: 25-30 days.

INGREDIENTS: Pork meat, salt, pepper, garlic, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible casing.

STORAGE METHOD: A cool, dry place.

AVERAGE EXPIRY: 60/90 days.

PRODUCER: SALVATORI Artisan of cold cuts Artisan quality since 1980 - Norcia (PG).

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

The Story of Salvatori di Norcia

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.