Salame al Nero d'Avola di Sicilia The Salame al Nero d'Avola di Sicilia is a salami with a delicate taste. Format: about 400 g. Production: Palermo. The Salame al Nero d'Avola di Sicilia is made with a lean mixture ground to a medium consistency. The combination of very fresh pork meat and red wine Nero d’Avola is unmatched. The Salame al Nero d'Avola di Sicilia is a product with an intense color and a strong aroma of Nero d'Avola wine, which characterizes the flavor and appearance of the salami. With a strong but at the same time delicate aroma, the Salame al Nero d'Avola di Sicilia is a delicacy to savor slice by slice. The nutrients of the Salame al Nero d'Avola di Sicilia: Proteins: the protein content of the salami is generally high, as with all cured meats, with the advantage that they are noble proteins with a high biological value; Vitamins: the salami also contains vitamins, such as the B vitamins and particularly vitamin B12, which is considered the vitamin of cured meats; Mineral salts, among which zinc and iron with high bioavailability are very important; Salt, in percentages certainly higher than other cold cuts and foods but with percentages continually decreasing compared to the past, thanks to the efforts of salami producers to reduce the amounts of salt in cured meats; fats: also that of the salami, as one of the cold cuts with more fats, is another myth to be debunked, since in preparation they are kept to a minimum and also because only one third is saturated fat, while the remaining consist of so-called good fats.
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Salame al Nero d'Avola di Sicilia The Salame al Nero d'Avola di Sicilia is a salami with a delicate taste. Format: about 400 g. Production: Palermo. The Salame al Nero d'Avola di Sicilia is made with a lean mixture ground to a medium consistency. The combination of very fresh pork meat and red wine Nero d’Avola is unmatched. The Salame al Nero d'Avola di Sicilia is a product with an intense color and a strong aroma of Nero d'Avola wine, which characterizes the flavor and appearance of the salami. With a strong but at the same time delicate aroma, the Salame al Nero d'Avola di Sicilia is a delicacy to savor slice by slice. The nutrients of the Salame al Nero d'Avola di Sicilia: Proteins: the protein content of the salami is generally high, as with all cured meats, with the advantage that they are noble proteins with a high biological value; Vitamins: the salami also contains vitamins, such as the B vitamins and particularly vitamin B12, which is considered the vitamin of cured meats; Mineral salts, among which zinc and iron with high bioavailability are very important; Salt, in percentages certainly higher than other cold cuts and foods but with percentages continually decreasing compared to the past, thanks to the efforts of salami producers to reduce the amounts of salt in cured meats; fats: also that of the salami, as one of the cold cuts with more fats, is another myth to be debunked, since in preparation they are kept to a minimum and also because only one third is saturated fat, while the remaining consist of so-called good fats.
