Discount -0,20 € 6 Piedmontese salami: Truffle, Red wine, Wild boar Zoom

6 Piedmontese salami: Truffle, Red wine, Wild boar

6 Piedmontese salami: Truffle, Red wine, Wild boar

This offer contains:

  • 2 TRUFFLE SALAMI (80 gr approx each)
  • 2 RED WINE SALAMI (80 gr approx each)
  • 2 WILD BOAR SALAMI (80 gr approx each)

AG040

13,90 €

14,10 €

Description:

  • Truffle Mini Barot
    Truffle Salami (2 x 80 gr)

    H003

    Weight:   2 x 80 gr. (approx.) vacuum pack.
    Ingredients:   Italian pork, salt, dextrose, flavorings, spices, 2% black truffle (tuber aestivum). Preservatives: potassium nitrate, sodium nitrite. Antioxidant: sodium ascorbate.
    Description:   The black truffle is minced in flakes and mixed with selected meats and tanned according to the traditional recipe. Here comes the Truffle Salami, fragrant and genuine, left to mature during the two slow phases of eliminating excess moisture first and resting at a constant temperature then. It is a product of excellence of Piedmontese gastronomy.
    Conservation:   Wrap in a damp cloth or wax paper and refrigerate at +2/4°C after opening.

  • Mini Barot al Barolo
    Red wine Salami (2 x 80 gr)

    H004

    Weight:   2 x 80 gr. (approx.) vacuum pack.
    Ingredients:   Italian pork, salt, dextrose, spices, 3% DOCG Barolo wine. Preservatives: potassium nitrate, sodium nitrite. Antioxidant: sodium ascorbate.
    Description:   Barolo wine transfers all the Langhe's aroma and flavor to salami. After bagging, there are two stages of seasoning in which the salami is first dried, then brought to the optimal seasoning, at constant temperature and humidity. Thus an unmistakable combination of flavors and aromas is born, ready to delight your table.
    Conservation:   Wrap in a damp cloth or wax paper and refrigerate at +2/4°C after opening.

  • Mini Barot al Barolo
    Wild boar salami (2 x 80 gr)

    H014

    Weight:   2 x 80 gr. (approx.) vacuum pack.
    Ingredients:   Wild boar meat 60%, pork, salt, dextrose, flavorings, spices. Antioxidant, Preservatives.
    Description:   It is produced by mixing the leaner meat of the wild boar, to which a minimum percentage of pork is added. Once ground, the meats are flavored and then stuffed into natural casings. The salami, tied by hand, is left to mature for at least 30 days. When cut, the slice is dark red in color and is characterized by a delicate and delicious game flavor.
    Conservation:   Wrap in a damp cloth or wax paper and refrigerate at +2/4°C after opening.