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Salame Valligiano with Garlic x Kg. 0,75 vacuum packed in a natural-bordeaux bag
销售价：
17.48€
Salame Valligiano with Garlic by Verza Salumi is one of the classic products of our line which is still processed in traditional ways and with extreme care, both during the selection of the meat and in the production methods followed.
The average diameter of the product is about 65 mm.
The product is packed into a vacuum bag and placed on a bed of natural wooden wires that seem the natural straw into a natural-bordeaux bag (*), from the transparent window of the bag you can see our seal with the slice of the product.
The result is a very special gift.
(*: the color of the bag could change according the availability of our supplier)
The Salame Valligiano with Garlic is processed according to the same characteristics as the Sopressa, but it has a smaller diameter and is usually eaten after a shorter maturing process lasting just 60 days, during this period it has a middle weight loss of about 30%, so we need about 1,10 kg. of fresh meat in order to have a finish product around 0,75 kg. . The meat is first diced, minced using a plate with 6 mm holes and then gently mixed in a mixing machine, taking care that the mixture does not lose its consistency as this would be enough to impair all the subsequent phases of the process. Like all our other products, during the maturing process, the Salame develops a typical noble rot that is whitish-green in colour and which protects the product and maintains its characteristics even during medium or long maturing periods. Eaten after a brief maturing period, this salami has the typical flavour of fresh meat, while if it undergoes a longer maturing time, it develop s a more aromatic taste. The Salame Valligiano with Garlic by Verza Salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. 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, about 50 years of experience and the help of the weather of our valley.
The Salame Valligiano with Garlic is processed according to the same characteristics as the Sopressa, but it has a smaller diameter and is usually eaten after a shorter maturing process lasting just 60 days, during this period it has a middle weight loss of about 30%, so we need about 1,10 kg. of fresh meat in order to have a finish product around 0,75 kg. . The meat is first diced, minced using a plate with 6 mm holes and then gently mixed in a mixing machine, taking care that the mixture does not lose its consistency as this would be enough to impair all the subsequent phases of the process. Like all our other products, during the maturing process, the Salame develops a typical noble rot that is whitish-green in colour and which protects the product and maintains its characteristics even during medium or long maturing periods. Eaten after a brief maturing period, this salami has the typical flavour of fresh meat, while if it undergoes a longer maturing time, it develop s a more aromatic taste. The Salame Valligiano with Garlic by Verza Salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. 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, about 50 years of experience and the help of the weather of our valley.