Cured raw salami
Fassone Piemontese meat 50%, italian pork meat, salt, Sugars: dextrose, sucrose, natural flavourings and 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. Truffle salamis are traditionally tied in 3 pieces chains, weighing a total of approx. 1 kg per chain.
Raw Fassone piedmontese 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
Energetic value 1695 Kj/408 Kcal
Fat 31 g
– of which saturated fatty acid 9,6 g
carbohydrates 1,2 g
– of which sugars 1,2 g
Protein 31 g
Salt 3,56 g