Description
Characteristics: Salami is a sausage made from a mixture of strictly selected beef and pork, then seasoned. It is then tied into pieces, which are hung to rest and mature. The process can take at least 20 days. Its interior has a pink to red color, with the fat clearly differentiated from the meat, perfumed by the effect of the spices, a slight shiny aftertaste and without much acidity when tasting.
Taste: Salami with a mild flavour thanks to its balanced proportion of meat and bacon. Ideal to accompany semi-hard cheeses.
Region: Santa Fe
Maturation: 40 days.
Cut: With a knife.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Vacuum packed, in our special reusable container, with zipper closure.