Salame al Tai Rosso Colli Berici

The Salumificio dei Castelli boasts four generations in the world of norcineria (traditional pork butchery), we are in Montecchio Maggiore, at the foot of the Castles from which it took its name, and this is where the Salame al Tai Rosso Colli Berici is born

Salame al Tai Rosso Colli Berici

The salumificio is located in the heart of the Province of Vicenza, where it carries on the traditional Venetian, and in particular Vicentine, art of pork butchery. 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 receive 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 the pig are used, including the most prized ones, to obtain a product of true excellence, sweet and flavoured with garlic. Salame is a great protagonist of Venetian norcineria. In the Siòr Vèneto âCo âl Moroâ version, the mixture is flavoured with Tai Rosso Colli Berici DOC wine. For our cured meats we use the best fresh cuts of selected meats without the use of additives. It has a coarser grind compared to Soprèssa and a shorter curing time. Characterised by a particular softness. On the outside it is covered with a thin layer of light grey mould, its shape is cylindrical and regular. The slice is glossy, compact, with clear and well-defined marbling.

The Salame al Tai Rosso Colli Berici is available in a size of about 400 g. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia â Italian Celiac Association).