± 300gr
The meat of this salami comes only from from carefully chosen pigs raised in the Pianura Valley in Italy. This family-run business takes all the time it is needs to cure its salami according to their traditional methods, using only time and the soft breezes of the hills surrounding Parma.
Traditionally, it should be cut at a 45° angle with a long and tight knife to highlight the to avoid any crumbling of the meat should it be eaten raw.
No added flour to fake the salting process, so it’s ideal for those suffering from gluten intolerance.
Not far away the city of Parma, the family-run business Matteo Ronchei only uses carefully selected cuts of pork meat for this specialty, handed down to us from ancient country traditions. This salami, is the result of the perfect union between the selection of the best meat and the particular microclimate of the area on the hills around Parma which favours the maturing process combining an ideal temperature with a correct level of humidity and ventilation. It is the bringing together of these essential factors which has enabled this salami to be recognised as an authentic masterpiece of the Italian art of curing pork meat with its inimitable organoleptic and gastronomic characteristics.
Family-run business in the respect of time and nature. No rush to obtain their delicious salami. If you are after the quality and you want to opt for healthy food, you need to wait! That’s why we selected Matteo Ronchei!
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