The mild or spicy schiacciata salami has an ancient, peasant taste.
The mild schiacciata, seasoned with a knowledgeable mixture of quarry salt, Tellicherry black pepper, Basilicata pepper and natural flavouring has an authentic, decided, clean taste. The spicy one is just that bit more enveloping and appetising.
When both are sliced, you can appreciate the harmonious combination of the two pork parts, shoulder and pancetta, with their differing tones of red, interspersed with white pieces of fat
As the San Giorgio tradition prescribes, after being stuffed in natural intestine, the schiacciata salami are pressed for a few days to acquire their typical oval shape.
Slow ageing, in air-conditioned cells mixed with the fresh Pollino air, is always supervised by the nose and eyes of Master Sausage Makers.
Schiacciata Salami Sausage
The mild or spicy schiacciata salami has an ancient, peasant taste.
The mild schiacciata, seasoned with a knowledgeable mixture of quarry salt, Tellicherry black pepper, Basilicata pepper and natural flavouring has an authentic, decided, clean taste. The spicy one is just that bit more enveloping and appetising.
When both are sliced, you can appreciate the harmonious combination of the two pork parts, shoulder and pancetta, with their differing tones of red, interspersed with white pieces of fat
As the San Giorgio tradition prescribes, after being stuffed in natural intestine, the schiacciata salami are pressed for a few days to acquire their typical oval shape.
Slow ageing, in air-conditioned cells mixed with the fresh Pollino air, is always supervised by the nose and eyes of Master Sausage Makers.
