Description

Flavoured with salt, pepper and other natural aromas, the mixture of shoulder and bacon from heavy pigs grown and slaughtered in Italy is left standing for 18/24 hours in a dry and controlled room.

This mixture, which is characterized by a medium grinding, is stuffed into a natural collagen casing and wrapped with an elastic net which gives it its typical shape. After 30/45  days of seasoning, this 1,8/2 kg salami shows a ruby red and compact slice with a few pieces of minced fat and a delicate and finely flavoured taste. Its easily removable casing and its dimensions help preventing a significant weight loss.

Pork shoulder and bacon from heavy pigs, grown and slaughtered in Italy, are mixed with natural flavourings and chili pepper to give this salami its unique spicy taste.

After a 18/24 hours fermentation, this mixture is stuffed into a natural collagen casing and left seasoning for 30/45 days in a dry room at a controlled temperature.

This salami weighs about 500 gr. When cut, the slice looks bright red, with the right percentage of minced fat which gives it a balanced but definitely spicy taste and makes it suitable for the most demanding palates.

Fennel, natural flavourings and especially chili pepper are added to the mixture of pork shoulder and bacon in order to create a salami that, after 30/45 days of seasoning, has an orange red slice which highlights the presence of the above mentioned spices.

Its intense and spicy taste is the main characteristic of this salami.

This product results from the mixture of pork shoulder and bacon and natural flavourings such as salt, pepper, etc. The meats are chosen among the ones of heavy pigs, grown and slaughtered in Italy. The raw meat mixture is left standing for 18-24 hours in a dry and checked room.

Then it is stuffed into a natural casing and tied by hand to give it the shape of the typical homemade Umbrian salami.

After 30 /45 days of seasoning, this salami shows a compact slice with a few pieces of minced fat, a ruby red colour and a delicate but slightly flavoured taste. Its weight is about 700/800 gr.

It is a lean salami, obtained from the fine grinding of ham, shoulders and bacon of heavy pigs, enriched with the classic flavors of the traditional recipe.

It is stuffed into a natural bovine casing and hand-tied in order to give it its classic shape, which is typical of the salamis belonging to the Umbrian tradition. It is aged for about 30-45 days. After that, it gets its intense and scented taste, which cannot betray any imaginary sensorial expectation.

As for its bigger version, this is a lean salami, obtained from the fine grinding of ham, shoulders and bacon of heavy pigs and enriched with the classic flavors of the traditional recipe.
Its seasoning lasts about 30-35 days. At the end of this period, it has a red slice with a round, scented taste.

This salami weighs about 1,8 kg and is the result of the fine grinding of shoulders and bacon of heavy pigs. Stuffed and left seasoning for about 60 days, it  has an intense pink slice and a sweet and delicate taste given by the presence of white pepper, wine and garlic.

Less rich in flavourings and finely ground, the mixture for salame umbro is left standing and then stuffed into natural collagen casings and seasoned like the other Segarelli salami.

Its weight is about 450/500 gr and its taste is round and less spiced than the other salamis belonging to this product family. It is recommended for those who love delicate and less intense flavours.

Made of a mixture of pork shoulder, bacon, ham and neck, it is flavoured with salt, pepper, garlic and wine. With its medium grinding, it is stuffed into pork casings and hanged in a warm and dry room, where it stays for 15/20 days. It is distributed loose with the traditional external mold.

The medium ground mixture of pork shoulder, bacon, ham and neck flavoured with salt, pepper, garlic and wine. It is stuffed into pork casings and hanged in a warm and dry room, where it stays for 15/20 days. It is distributed in 2,5 kilos modified atmosphere packages.

Made of a mixture of pork shoulder, bacon, ham and neck, it is flavoured with salt, pepper, garlic and wine. With its medium grinding, it is stuffed into pork casings and hanged in a warm and dry room, where it stays for 15/20 days.
The particular label and three pieces vacuum sealed- packaging weighing about 180 g have been designed to facilitate the different ways of displaying the product.