Salumificio Santoro

Salame A Staffa Piccante

Salame A Staffa Piccante

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. The spicy version the only difference is the addition of red pepper in the dough that gives the product a more pronounced flavor, but not going to cover its distinctive flavor.

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
Beautiful bright red color that highlights the spicy nature, has a fine texture of the meat interspersed with small amounts of fat.

Taste
Tasty, will receive its notes of smoked and only later the tip of chili.

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

Pairings
Great by itself, makes the best combined with other meats. We recommend to drink it mixed together in a cutting a few slices of cheese ripening in the media. 

Availability: Non disponibile Non disponibile

€ 6,97
VAT included



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