Salame with Black Garlic and Vespaiolo Wine

The Salumificio dei Castelli boasts four generations of expertise in the world of norcineria (traditional pork butchery); we are in Montecchio Maggiore, at the foot of the Castelli from which it takes its name, and this is where the Salame with Black Garlic and Vespaiolo Wine is born

Salame with Black Garlic and Vespaiolo Wine

 The butchery is located in the heart of the Province of Vicenza, where it carries on traditional Venetian pork butchery, in particular the Vicenza style. 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 butchery uses fresh meat from heavy Italian pigs or fine beef cuts: carefully selected and hand-worked with a knife, guaranteeing high quality control. All cuts of pork are used, including the finest ones, to obtain a product of true excellence, sweet and flavoured with garlic. Salame is a great protagonist of Venetian norcineria. In the Black Garlic version, the mixture is flavoured with a true excellence, Black Garlic, and white wine made from the Vespaiolo grape variety. 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 light layer of light grey mould, the shape is cylindrical and regular. The slice is glossy, compact, with clear and well-defined marbling.

The Salame with Black Garlic and Vespaiolo Wine is available in a size of approximately 400 g. A genuine speciality made with two great ingredients: two true excellences. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. (Italian Coeliac Disease Association) handbook.