Salame dei Castelli dolce

The Salumificio dei Castelli boasts four generations in the world of norcineria (traditional pork butchery), located in Montecchio Maggiore, at the foot of the Castelli from which it takes its name, and here is where the Salame dei Castelli dolce is born

Salame dei Castelli dolce

 The salumificio is located in the heart of the Province of Vicenza, where it carries on the traditional Venetian norcineria, particularly that of Vicenza. We are in the homeland of Soprèssa, which since 2003 has been awarded the Protected Designation of Origin, the first among Venetian cured meats to obtain this recognition. To make its cured products, the salumificio uses fresh meat from heavy Italian pigs or prized beef cuts: carefully selected and hand-worked with a knife, guaranteeing high quality control. All cuts of pork are used, including the most prized ones, to achieve a truly excellent product, mild and flavoured with garlic. The traditional salame is a great protagonist of Venetian norcineria. It has a coarser grind than Soprèssa and a shorter curing time. Characterised by a particular softness. On the outside it is covered with a light layer of pale grey mould, its shape is cylindrical, regular and slightly curved. The slice shows a medium-coarse texture. The fat flecks are clear and ivory-coloured. Encased in natural casing.

Available in two versions: in the two traditional variants, mild and flavoured with garlic, weighing approximately 700 g. All the cured meats from Salumeria dei Castelli are included in the A.I.C. handbook (Italian Celiac Association).