Arincia from il Vigneto dei Salumi is born from the experience of Walter Ceradini, who decided to give life to a new line of cured meats: il Frutteto dei Salumi. The Arincia is made from the loin cut from selected heavy Italian pigs. The cut is then flavored with orange peel and juice. The sweet fragrance of citrus predominates on the nose and the savoriness disperses on the palate thanks to the aroma of orange. Arincia is a cured meat to be enjoyed with the mouth, the nose, and the eyes. The pork loin flavored with orange is then aged for about 150-180 days to enhance its aromas even more. Arincia is presented cut in half, indicating that the final quality check has been performed, and vacuum packed. Il Frutteto dei Salumi: citrus-flavored cured meats. The experiments conducted with products aged in Amarone and Recioto from Valpolicella have allowed il Vigneto dei Salumi to open its mind to new experiences, always discovering new aromas and flavors. Natural, local, and always fresh ingredients are the basis of all lines produced by the artisanal laboratory in Arbizzano di Negrar in Valpolicella. In the case of the line il Frutteto dei Salumi, Walter Ceradini and his collaborators have created new products using, in addition to the best quality Italian pork meat, the finest citrus fruits from our peninsula, thus showing greater awareness of all the aromas that nature gives us. The Line of il Frutteto dei Salumi therefore materializes in the sweet meeting between authentic and artisanal salumi from Valpolicella and all the freshness of selected citrus fruits: lemon, bergamot, and orange.
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Arincia from il Vigneto dei Salumi is born from the experience of Walter Ceradini, who decided to give life to a new line of cured meats: il Frutteto dei Salumi. The Arincia is made from the loin cut from selected heavy Italian pigs. The cut is then flavored with orange peel and juice. The sweet fragrance of citrus predominates on the nose and the savoriness disperses on the palate thanks to the aroma of orange. Arincia is a cured meat to be enjoyed with the mouth, the nose, and the eyes. The pork loin flavored with orange is then aged for about 150-180 days to enhance its aromas even more. Arincia is presented cut in half, indicating that the final quality check has been performed, and vacuum packed. Il Frutteto dei Salumi: citrus-flavored cured meats. The experiments conducted with products aged in Amarone and Recioto from Valpolicella have allowed il Vigneto dei Salumi to open its mind to new experiences, always discovering new aromas and flavors. Natural, local, and always fresh ingredients are the basis of all lines produced by the artisanal laboratory in Arbizzano di Negrar in Valpolicella. In the case of the line il Frutteto dei Salumi, Walter Ceradini and his collaborators have created new products using, in addition to the best quality Italian pork meat, the finest citrus fruits from our peninsula, thus showing greater awareness of all the aromas that nature gives us. The Line of il Frutteto dei Salumi therefore materializes in the sweet meeting between authentic and artisanal salumi from Valpolicella and all the freshness of selected citrus fruits: lemon, bergamot, and orange.
