The Salamini Mignon produced by La Futura are made by selecting pork meat from Italian farms. They have a red color, a pleasant and sweet taste, with a short curing period of at least 30 days. They are excellent consumed as an appetizer accompanied by a light red wine, with bread or as a snack. The perfect pairing is with mild cheeses and fresh, light red wines. Store in a cool, dry place. The grinding of the meat and fat is medium; salt, whole peppercorns, spices, and white wine are added to flavor the salami. The mixture has a ruby red color, and is compact and firm when sliced. It is stuffed into calf casing and cured in special rooms with controlled temperature and humidity for at least 45 days.
Price VAT included
The Salamini Mignon produced by La Futura are made by selecting pork meat from Italian farms. They have a red color, a pleasant and sweet taste, with a short curing period of at least 30 days. They are excellent consumed as an appetizer accompanied by a light red wine, with bread or as a snack. The perfect pairing is with mild cheeses and fresh, light red wines. Store in a cool, dry place. The grinding of the meat and fat is medium; salt, whole peppercorns, spices, and white wine are added to flavor the salami. The mixture has a ruby red color, and is compact and firm when sliced. It is stuffed into calf casing and cured in special rooms with controlled temperature and humidity for at least 45 days.
| Energy (kcal) | 386 |
| Carbohydrates (g) | 2 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 30 |
| of which Saturates (g) | 12 |
| Protein (g) | 27 |
| Sale (g) | 3.5 |
