Description
Discover the characteristics of Salame Montanaro A traditional and ancient salami from the hilly and mountainous areas of Emilia, the name "Montanaro" evokes its rustic origins, linked to small villages and artisanal production according to recipes passed down through generations. It is the star of appetizers and snacks in the Emilian Apennines, an essential part of the typical starters of our region. Produced with pork born and raised in Italy, with a supply chain shared with that of Prosciutto di Parma and San Daniele. The farms undergo rigorous controls, ensuring compliance with the strictest health regulations. The animals' diet also follows the prescribed guidelines. Lean and fatty cuts from the shoulder are used, selected according to the production guidelines and processed respecting artisanal techniques. The salami is stuffed into natural pork casing and hand-tied with natural fiber string. After a drying period, it undergoes a slow maturation at controlled temperature, which promotes a gradual reduction of humidity and the development of natural fermentation and enzymatic processes. These give the product its typical organoleptic characteristics and ensure its preservation under normal environmental conditions. Gluten-free, without glutamate, no added polyphosphates, and free from lactose and milk derivatives. Weight 430 gr. subject to natural weight loss. Ruby red color with fine fat grain, sweet flavor with notes of pepper and spices, balanced in saltiness and never excessively spicy. Gustoemilia collaborates with historic artisanal producers: together we select the best production batches, exclusively withdrawn and branded with our label, ensuring the quality path that each salami must respect.