The king of cured meats, ciauscolo, a typical cured meat from the Marche region, holds the PGI mark, with a flavorful yet delicate flavor.
This salami is unique for its softness and spreadability, making it excellent as a snack or appetizer, delicious spread on bread or a crescia.
The Alto Nera pork butcher's shop is known for its centuries-old tradition of processing and curing pork, where the ancient wisdom of making good things has remained intact over time.
Ingredients: Pork, pork fat, salt, ground black pepper, wine, crushed garlic, sucrose, dextrose, aromatic plant. Antioxidants E300, E301 - Preservative E252.
Whole sausage, vacuum-packed
Nutrition declaration - Average values per 100g of product
Energy 1698 kJ / 411 kcal
Fat 38g, of which saturated fatty acids 12g
Carbohydrates 0g, of which sugars 0.0g
Fiber 0g
Protein 16g
Salt 2.4g
Quality and respect for tradition are guaranteed by a production of limited edition sausages, real "author's pieces" that preserve the pleasure of ancient flavors and healthy.
Prestigious "salami" that smell and oak woods, flavored with essences mountain, for those who love to return to the old and healthy "eating well."
Via Roma
62039 Castelsantangelo sul Nera
Macerata Italy
