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Verzino Salami Double Choice 0,28 Kg. x 2 pieces
销售价：
14.33€
New leaner pork salami weighing approx. 280 gr. made to various recipes, to cater for different tastes.
Just right for days out or excursions in the open air, in the mountains, in the country or by the sea… FULL OF FLAVOUR!
The Verzino Complete Series Salami by Verza Salumi has a finer grinding than our Salami Valligiano and a lower content of fat.
The Verzini Salami Double Choice wants to give you the possibility to choose 2 flavours between all the tastes of the Verzino series: classic, smoky aroma, spicy and black truffle.
For example you can choose: spicy and black truffel or classic and spicy or smoky aroma and classic or ........ the combination you want.
The average diameter of the product is about 43 mm.
All the Verzino Salami by Verza salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. This product has a minimum processing time of 40 days and during this period it has a middle weight loss of about 35%, so we need about 0,40 kg. of fresh meat in order to have a finish product around 0,28 kg. This is the youngest and most modern range of our cured meat factory. These are our leanest little salamis made of very finely minced meat and available in 4 different versions: classic, spicy, smoky flavoured and the most exclusive with 2% black truffle, to satisfy every palate and even the most demanding gourmets. The compact and convenient 270 g pack means that they are easy to take on outdoor trips. The specially designed packaging allows the product to stand upright by itself, not to roll if it is laid horizontally and, most importantly, by turning the salami upside down, any leftover product can be stored conveniently in the fridge. Today Verza Salumi is one of the few remaining company to produce cured meat product without adding sugar and this is a pride for us. What does it means using sugar? First of all, sugars are an accelerators of the seasoning time. Sugars allow the products to remain compact during the cutting also with a short processing time, otherwise without sugar the slice crumble, the final result is an elastic meat dough. This method (adding sugars) is used to have products ready to eat in a short time and have, in this way, a lower loss of weight on the products but the products are not really at the end of their seasoning time. Our long traditional seasoning helps the products to develop natural aromas and flavours that otherwise they couldn’t have. Moreover with sugars you can also use meat with a low content of proteins like frozen meat or refuse of meat, in this case the sugars help to unite the meat dough. For our products we use simple ingredients: first quality fresh meat, natural spices and herbs, 50 years of experience and the help of the weather of our valley.
All the Verzino Salami by Verza salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. This product has a minimum processing time of 40 days and during this period it has a middle weight loss of about 35%, so we need about 0,40 kg. of fresh meat in order to have a finish product around 0,28 kg. This is the youngest and most modern range of our cured meat factory. These are our leanest little salamis made of very finely minced meat and available in 4 different versions: classic, spicy, smoky flavoured and the most exclusive with 2% black truffle, to satisfy every palate and even the most demanding gourmets. The compact and convenient 270 g pack means that they are easy to take on outdoor trips. The specially designed packaging allows the product to stand upright by itself, not to roll if it is laid horizontally and, most importantly, by turning the salami upside down, any leftover product can be stored conveniently in the fridge. Today Verza Salumi is one of the few remaining company to produce cured meat product without adding sugar and this is a pride for us. What does it means using sugar? First of all, sugars are an accelerators of the seasoning time. Sugars allow the products to remain compact during the cutting also with a short processing time, otherwise without sugar the slice crumble, the final result is an elastic meat dough. This method (adding sugars) is used to have products ready to eat in a short time and have, in this way, a lower loss of weight on the products but the products are not really at the end of their seasoning time. Our long traditional seasoning helps the products to develop natural aromas and flavours that otherwise they couldn’t have. Moreover with sugars you can also use meat with a low content of proteins like frozen meat or refuse of meat, in this case the sugars help to unite the meat dough. For our products we use simple ingredients: first quality fresh meat, natural spices and herbs, 50 years of experience and the help of the weather of our valley.