Salame piccante dei Castelli

Salumificio dei Castelli boasts four generations in the world of norcineria (traditional pork butchery), located in Montecchio Maggiore, at the foot of the Castelli hills from which it took its name â this is where the Salame piccante dei Castelli is born

Salame piccante dei Castelli

 The salumificio is located in the heart of the Province of Vicenza, where it carries on traditional Venetian pork butchery, particularly that of the Vicenza area. We are in the homeland of Soprèssa, which since 2003 has achieved Protected Designation of Origin status, the first among Venetian cured meats to obtain this recognition. To make its cured products, the salumificio uses fresh heavy Italian pork or fine cuts of beef: carefully selected and hand-worked with a knife, ensuring a high level of quality control. All cuts of pork are used, including the finest, to obtain a truly excellent product, sweet and flavoured with garlic. Salame is a great protagonist of Venetian norcineria. For the spicy version of the salame, we drew inspiration from "Salsiccia Napoli", making it with the best fresh cuts of selected meats and without the use of additives. It features a coarser grind than Soprèssa and a shorter curing time. Characterised by a distinctive softness. The outside is covered with a light layer of pale grey mould, the shape is cylindrical, regular and slightly curved. The slice shows a medium-coarse grain texture. The fat specks are clear and ivory-coloured. Stuffed in natural casing.

Available in a size of approximately 300 g. All cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia â Italian Celiac Association).