To produce “Salame alle Noci” are used lean parts and pancette coming from selected meat.
| Weight | 0.350 kg |
|---|---|
| Stagionatura | 20 days |
| Caratteristiche organolettiche | red, spicy smell, pleasant taste |
| Temperatura conservazione | lower 18° |
To produce “Salame alle Noci” are used lean parts and pancette coming from selected meat.
| Weight | 0.350 kg |
|---|---|
| Stagionatura | 20 days |
| Caratteristiche organolettiche | red, spicy smell, pleasant taste |
| Temperatura conservazione | lower 18° |
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