Product Description
Il nostro salame è fatto con carne di coscia, macinata con il lardo e cubetti di pancetta fresca, che viene poi speziata con sale, pepe e vino rosso aromatizzato con aglio. L’impasto viene poi insaccato rigorosamente in budello naturale. Ha una stagionatura variabile da 7 giorni a 30 giorni. Ottimo per la cottura in padella con l’aceto. Ecco la ricetta: tagliate il salame a fette di almeno un centimetro, lasciatele scottare da entrambe i lati per 2 o 3 minuti al massimo. A questo punto aggiungete 4 o 5 cucchiai di aceto, lasciate evaporare e servite la pietanza ancora calda.
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