Salame friulano

Pezzetta lets us discover the true flavours of Friuli, the company has celebrated 90 years of activity during which the goal has remained the same: since 1927 quality day after day! The passion is always the same and the experience, besides being applied to cheeses, has also been used in hams and cured meats, always with an eye on the tradition of our lands, and this is how Salame friulano was born. To produce Salame friulano, a fundamental component of the production process is ageing. In fact, the Friulian Salame ages for at least two months in suitable environments and at controlled temperatures; this maturation time allows the sausage to refine its flavour and gain a firmer texture. Made only with the best parts of the pig, mostly derived from the processing of pigs raised locally. Traditionally rooted precisely due to the habit of raising and processing this animal species. A good balance between lean and fat necessary to maintain the softness of the mixture. When cut, it shows a beautiful red of the lean meat combined with the white colour of the ground fat, with a texture linked to its ageing and the quality of the meat. The aroma is intense, traditional, while its flavour is very tasty. When cut, it shows a pinkish-red colour for the lean part and pearly white for the fatty part. Ideal served as a starter on a mixed board of cured meats and cheeses or as an ingredient for delicious sandwiches and flatbreads.