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LOCAL AMBASSADOR
From generation to generation, from passion and ancient recipes to commitment and new technologies. The eighty years of De Luca Salumi in Faeto.
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CHARACTERISTICS
Classic De Luca product from classic recipe of Italian cured meats masters.
Obtained exclusively from selected and traced pigs. Worked on the Dauni Mountains of Puglia with seasoning in the mountains, among woods at 1,000 meters with integrated natural ventilation.
Average ripening: 2 months.
Worked according to classic recipes of the taste.
DESCRIPTION
Obtained from the best pig cuts. The minced meat and fat mixture is flavored with different spices, including wild fennel, black pepper, chili, garlic and salt.
The dough is stuffed in natural or synthetic casings according to the type of product. It follows the drying and seasoning phase. The slow maturation allows a correct maturation of the sausage, which thus acquires all its peculiar organoleptic characteristics.
Dark red in color, it is produced both sweet and spicy. Stored in practical vacuum packs, it maintains freshness, flavor, taste and authenticity.
NUTRITIONAL VALUES (Average values per 100 g)
Energy: 1,247 kj (300 kcal)
Fat: 23,00 g
- of which saturated fatty acids: 9,10 g
Carbohydrates: 0.50 g
- Of which Sugar: 0,00 g
Proteins: 22,00 g
Salt: 3,60 g
NOTES
Name: Salame Ventricina.
Typology:
Without: Gluten and lactose.
Origin of pig meat: EU.
Storage: Store in a cool place at 2-4 ºC.
Deadline: To be consumed preferably within 90 days from the date of packaging.
ORGANOLEPTIC PARAMETERS
Colour when cut: Bright red, white fat.
Perfume: Pleasant.
Taste: Delicate, aromatic.
PACKAGING
Packaging: Modified atmosphere.
Unit: Sliced - 100 g.
Packaging: 22 pieces cardboard - 236x203x207 cm - 2.2 kg.
Pallet: 105 packages - 7 layers x 15 cartons - 231 kg.