Cured raw salami
Pork meat (80% lean meat, 20% bacon), salt, sugars: dextrose, sucrose, Barolo wine 2%, natural flavors and spices. Antioxidant: E 300 (ascorbic acid). Preservatives: E251 (sodium nitrate).
This process takes place in two distinct phases: a drying phase in which the product receives warm air in order to remove moisture for about five days and the actual curing phase in which temperature and humidity remain constant until optimal curing is achieved. The curing period varies from 15 to 30 days.
The weight of each salami is about 350 grams. Barolo salamis are traditionally tied in 3 pieces chains, weighing a total of approx. 1 kg per chain.
Barolo raw salami does not have a pre-defined shelf life; nevertheless it is best before 3/4 months from curing to fully appreciate its organoleptic properties.
NUTRITIONAL INFORMATION PER 100 GR. OF PRODUCT
Energy value 1760 Kj/424 Kcal
– of which saturated fatty acid 11g
– of which sugars 2,2g