Salame Corallina di Norcia Salvatori 600g

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.

• How it's made: 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.
• Tradition: In the local tradition, the Corallina is tasted especially during Easter breakfast together with the characteristic pizza or cheese cake.
• Pairings: 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!

SIZE / WEIGHT: about 600 grams - Product subject to natural weight loss.

SPECIFIC NOTES: Salami larded, stuffed into natural casings, tied by hand.

ORGANOLEPTIC CHARACTERISTICS: Maturing: 25-30 days - Shape: typical stick.

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

STORAGE METHOD: Cool and dry place.

AVERAGE EXPIRY: 3/4 months.

PRODUCER: The salami craftsman SALVATORI - Norcia ( PG).

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

The story of Salvatori di Norcia

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.