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Salame Punta di Coltello
Salame Punta di Coltello
Salame Punta di Coltello
Salame Punta di Coltello
Salame Punta di Coltello
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Salame Punta di Coltello

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€16,00
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€16,00
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The preferred meat cuts are the "ossocollo, spalla, pancetta, lombo e coscia" (top of neck, shoulder, belly, lion and thigh), mixed with a selected mixture of spices. They are pressed "a caldo" (when the meat has just carved and is still warm); minced, mixed sacked and tied by hand.

The Salame is then stored for three days in drying cellars and for two months in the curing ones. The result is a product of medium grain mince of bright color, with flavour's tones of spices and a pleasant wine and pepper aftertaste.