Salame della Rosa . Minimum weight 640g
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Mauro and Chiara Casetta use local wines from the Langhe region to season their salami and this is their favourite; the best cuts from shoulder, belly and loin butchered by hand are mixed with garlic, a touch of fennel and Nebbiolo wine before ageing for 4 months. Take it out of the fridge an hour before serving to ensure it isn't too cold. Made in Piedmont. This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening
Ingredients: pork, salt, Nebbiolo wine, honey, white pepper, nutmeg, garlic, saltpetre.