Perhaps for the round shape or slice diameter, neither too big nor too small, or because of their bright colours, small salamis are the prêt-à-porter of cured cold cuts.
The Salumi San Giorgio Lucano® ones come from pork shoulder and a certain quantity of pancetta.
There are two varieties, mild or hot, differing in both fragrance and colour. The taste changes because the mild version uses ground Basilicata pepper and the hot one chilli pepper.
The secret preserved jealously by the Master Sausage Makers is mainly in how they are cured. Full-bodied, greedy fragrances, the full, round taste come from a mixture of natural aromas which reach the nose fast and remain in the mouth for a long time.
The taste is fuller because the meats are minced coarsely and there is a certain quantity of fat.
The natural intestine stuffing and ageing in cells do the rest.
Small Salamis
Perhaps for the round shape or slice diameter, neither too big nor too small, or because of their bright colours, small salamis are the prêt-à-porter of cured cold cuts.
The Salumi San Giorgio Lucano® ones come from pork shoulder and a certain quantity of pancetta.
There are two varieties, mild or hot, differing in both fragrance and colour. The taste changes because the mild version uses ground Basilicata pepper and the hot one chilli pepper.
The secret preserved jealously by the Master Sausage Makers is mainly in how they are cured. Full-bodied, greedy fragrances, the full, round taste come from a mixture of natural aromas which reach the nose fast and remain in the mouth for a long time.
The taste is fuller because the meats are minced coarsely and there is a certain quantity of fat.
The natural intestine stuffing and ageing in cells do the rest.
