ONLY 100% ITALIAN MEAT FROM OUR OWN SUPPLY CHAIN
At Monte Isola, salami used to be made in the home, with the whole family taking part.
The entire procedure was carried out by hand, wielding sharp knives to create a uniform salami filling of coarsely chopped pork.
The strong fragrance and addition of red wine gave this salami a unique, decisive flavour, unlike that of any other cured pork product.
Today, Salumificio di Franciacorta continues to supply fine-food aficionados with this truly unique product. The procedure has not changed: the meat is coarsely chopped with a knife while the spices are blended. The garlic is crushed and left to stand in the wine.
The flavourings are then mixed with the choice Italian leg pork to create a uniform mixture. It is stuffed into a natural gut casing and left to cure in the cellar for about a month.
|Curing time for 550 g package
|Curing time for 1200 g package
|Natural pork chitterlings
|RAW MATERIAL USED
|Italian heavy pig
|weight over 160 kg