€14,90
prepared with choice pork meat, minced and spiced, it ages for a minimum of two months to thus express the excellent flavor of the original meats!
Pack of 500 gr
Pezzetta has a minimum order of €22,00 to get free shipping!
This value refers to the total of products purchased in a single order from Pezzetta
Piece it makes us discover the truths Friulian flavours, the company celebrated 90 years of activity during which the objective has remained the same: since 1927 quality day after day! The passion is always the same and the experience as well as in the cheeses has also been used in the hams and cured meats, always with an eye on tradition of our lands this is how the Friulian salami
To produce the Friulian salami a fundamental component of the production process is the seasoning.
Indeed, the Salami Friulano matures for at least two months in suitable environments and at controlled temperatures, this maturation time allows the sausage to refine its taste and acquire greater consistency.
Produced only with the best parts of the pig mostly derived from the processing and transformation of pigs raised on site. Traditionally rooted precisely in function of the habit of breeding and processing of this animal species. Nice balance between lean and fat needed to maintain the softness of the dough.
When cut, it shows a beautiful red of the lean which combines with the white color of the ground fat, with a consistency linked to its seasoning and the quality of the meat.
The scent is intense, traditional, while its flavor is very tasty.
When cut, it has a pinkish red color for the lean part pearly white for the fat part. Ideal to serve as an appetizer in a mixed platter of cold cuts and cheeses or as an ingredient for delicious sandwiches and wraps.
| Weight | 0,5 kg |
|---|---|
| Format | Pack of about 500 g |
| Preparation time | |
| Ingredients on the label | see label |
| Note | |
| Retention time | see label |
| Method of conservation | Store at a temperature of + 1 / + 7 ° C |
| Shipment | Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food. |
| region |
La storia dei formaggi Pezzetta inizia al femminile nel 1927 in un paesino del Friuli quando nonna Ninfa, rimasta vedova in giovane età e con tre figli piccoli da sfamare, grazie ad una licenza alimentare baratta al mercato di Udine prodotti del suo orto con forme di “Latteria” che stagiona, affina e rivende al suo paese. L'esperienza e la passione per i formaggi si tramanda per tre generazioni ed oggi i fratelli Marco e Paolo Pezzetta dispongono di 12 celle per stagionature differenti, di un caseificio ad Ovaro a 527 m s.l.m. nell'alta Carnia e di un prosciuttificio a San Daniele del Friuli. Ecco perché sono in grado di offrirci non solo stupendi e pluripremiati formaggi, ma anche prodotti tipici del territorio friulano: un territorio che riserba inaspettate sorprese ed è in gran parte ancora da scoprire.
