Salamella di Norcia

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.

• How it is made: 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.
• Pairings: 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.

SIZE / WEIGHT: about 700 grams - Product subject to natural weight loss.

SPECIFIC NOTES: Fine-grain salami stuffed into casings natural gentle.

ORGANOLEPTIC CHARACTERISTICS: Maturation: 25-30 days - Shape: typical horseshoe.

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

STORAGE METHOD: Cool and dry place.

AVERAGE EXPIRY: 60/90 days.

PRODUCER: The Artisan of salami SALVATORI - Norcia (PG).

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

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.