Vida’s home-made salami with garlic
Produced only with selected fresh meat from 100% Italian pork. To the finest cuts we add, in the utmost respect for rural tradition, natural spices and herbs to add flavour. Bagged in natural glued gut casings, it is then delicately dried, because the maturing phase is fundamental: the rooms replicate what used to happen in the old Friulian cellars, exploiting the particular microclimate of the Cividale hills and the two small lakes adjacent to the maturing rooms, with a continuous change of fresh, sparkling air. The Friulian tradition of our artisan producers, the experience of our pork butchers, and the use of noble cuts allow us to obtain a particularly tasty and soft salami, even if matured for long periods.
SEASONING
35/45 DAYS AFTER THE DRYING PHASE
On the outside, it has its natural mould (which must be white), a sign of correct maturing. The colour of the inside of the salami is ruby red for the lean part and white for the fatty part. The taste is full and typical of a quality cured sausage, with a balanced flavour.
WITH
only the finest cuts of pork from 100% Italian pork, the right amount of salt, pepper and minced garlic, and a lot of passion in making charcuterie since 1966.
WITHOUT
processing aids, artificial flavours, gluten, milk derivatives and caseinates, starches, GMOs. It does not contain substances or products causing allergies or intolerances according to Annex II of Regulation (EU) 1169/2011. Product listed in the AIC Food Handbook drawn up by the Italian Celiac Association and on the website www.celiachia.it
INGREDIENTS
Italian Pork Meat
Marine salt
Sugar: sucrose
Spices and aromatic plants
Garlic 0,1%
Sodium ascorbate
sodium nitrite, potassium nitrate
SHELF LIFE
150 days
SIZE
600 gr.
POSSIBILITY OF PURCHASE
This product is sold by the piece.
THE BEST WAY TO STORE THE PRODUCT
Our Salami is a quality product, with low contents of preservatives and antioxidants. Before opening, we recommend storing it in a cool, ventilated place. Once opened, however, it should be cut and consumed as quickly as possible, taking care to store it at a temperature between 0° and 4°. It can also be placed in a vacuum or atm, extending its natural duration by a few days.
TASTING AND PAIRING
The salami should be tasted cold and cut by hand or with a slicer. We recommend pairing it with red wines such as Friulian Merlot or the typical red Refosco dal Peduncolo, which best enhance its flavours. For the more traditional, it can be cooked (provided it is aged for a maximum of 25 days) together with vinegar and onion, creating one of the most typical Friulian recipes.
| Energy (kJ) | 1552 |
| Energy (kcal) | 374 |
| Fats (g) | 31 |
| of which saturated fatty acids (g) | 12 |
| Carbohydrates (g) | < 0,5 |
| of which sugars (g) | 0 |
| Proteins (g) | 23 |
| Salt (g) | 3,8 |
