A mix of two different minces: lean, brick red colored meat, and white fat. The lean pork meat is minced and smoked with seasoned wood before encasing
Since Roman times, the unique conditions of Northern and Central Italy have made it possible to produce Salami of the finest quality. For Rovagnati, “The Original” Salami range uses heavy pigs descending from Large White, Landrace and Duroc breeds. Their diet is a specially regulated blend of grains and cereals, thereby ensuring the heavy pigs enjoy a slow daily growth rate and a proper state of health. With the perfectly balanced combination of meat and fat parts, slow curing process controlled daily by our Master Salami Specialist and our blend of spices, this typical Italian Specialty develops its characteristic taste and aroma. Thanks to our USDA – certified Italian plant, Rovagnati is now
able to offer these succulent specialties in the United States.Cured in Italy, enjoyed in the US! ”
BEST PAIRINGS
Lambrusco Red wine
Ale beer
Pizza (salami as topping)
Parmigiano Reggiano
Mushrooms
Bread and butter
INGREDIENTS: Italian pork meat, Salt, Seasoning (mace, nutmeg, and lemon, chicory and pea fibers), Dextrose, Sugar, Spices,Sodium Ascorbate, Flavor, Ascorbic Acid, Sodium Nitrite, Lactic Acid Starter Culture, Smoke flavoring (potato maltodextrin, smoke flavor), Potassium Nitrate.