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The neck is made from the cut of meat between the head and the shoulder of the pig, and it is a salami characterized by a gentle and delicate flavor, slightly tending towards sweet and unmistakable scent.
Packaging: about 750 g or 1.5 Kg. The weight may undergo slight fluctuations for the manual cutting of the product.
This product is shipped on Monday or Tuesday.
Neck is a fine seasoned salami typical of central Italy. It is obtained from the salting of the part that lies between the head and the shoulder of the pig. The structure, with part fat interspersed with lean, gives the salami softness and taste.
To make the neck, the cut of meat is massaged with a mixture of salt, pepper and minced garlic. It is then left to rest in the cold to allow salt and spices to be distributed evenly throughout the meat.
Each neck is then stuffed into sheets of natural gut and tied with string. Finally it is matured at least 60 days.
Nutritional facts for 100 g of product
Energy 1157 KJ/ 277 kcal
Fats 20,2 g
Saturated fatty acids 6,2 g
Carbohydrates 0,1 g
Sugars 0,1 g
Proteins 23,6 g
Salt 0,9 g
|Place of production||Quarrata - Pistoia|
|Ingredients||Pork meat, salt, sugar: dextrose and sucrose, antioxidant: E300, preservatives: E250 E251.|
|Package||About 750 g and 1,5 Kg.|
|Return policy||Yes - See section Returns and Refund|