Cured raw salami
Italian pork (lean meat 80%, 20% bacon),salt, sugars: dextrose and sucrose, 2% wild fennel seeds, natural flavors, spices. Antioxidant: E300 (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. Fennel salamis are traditionally tied in 3 pieces chains, weighing a total of approx. 1kg per chain.
Fennel raw salami does not have a predefined 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
Kj 1774 Kj Kcal/427 Kcal
– of which saturated fatty acid 11g
– of which sugars 1,2g