Salumificio Santoro

Salame A Staffa Dolce

Salame A Staffa Dolce

This sausage is named after the shape similar to the bracket of the horse, due to which is stuffed into natural casings, a part of the intestine of the pig.

Approximate weight: 0,350 kg


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This sausage is named after the shape similar to the bracket of the horse, due to which is stuffed into natural casings, a part of the intestine of the pig. It is formed from selected cuts of pork and small amounts of pork fat, and is flavored with salt, pepper and cooked wine, which is entered in the mixture of meat. After bagging and tying hand, is smoked and cured hung for a period ranging from 50 to 60 days.

Raw Material
Pig meat of local origin, and at necessary National. The anatomical parts used are the thigh, shoulder, and a small portion of fat.

Appearance
Texture of the meat thin. When cut, the slices are compact and homogeneous. The color is ruby ​​with uniform grains of fat well distributed.

Taste
Sweet and tasty, with hints of smoke.

Tips
We recommend to eat it at room temperature, perhaps accompanied by homemade bagels and a good glass of red wine.

Pairings
Sausage that loves being in the company of other meats, we recommend you drink it mixed together in a cutting a few slices of cheese ripening in the media.

Availability: Bassa (da 10 a 20 giorni) Bassa (da 10 a 20 giorni)

€ 6,97
VAT included


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