The history and tradition of Venetian salami production dates back to Roman times. The practice of seasoning pork meat, both lean and noble fat parts, and then aging it in cellars for 30-90 days is a technique that continues to evolve over time. It is perhaps the cured meat that remains most faithful to its origins. The Roncolato family produces it starting from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions. Garlic is also included in this salami, which is part of the ancient and traditional recipe.
Costs of £46.70, free from £290.00
The history and tradition of Venetian salami production dates back to Roman times. The practice of seasoning pork meat, both lean and noble fat parts, and then aging it in cellars for 30-90 days is a technique that continues to evolve over time. It is perhaps the cured meat that remains most faithful to its origins. The Roncolato family produces it starting from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions. Garlic is also included in this salami, which is part of the ancient and traditional recipe.
