It is a typical product of the Marche region, with an elongated shape and variable dimensions produced by Fattoria Recchi.
Obtained with the cuts of shoulder, bacon, culaccino and trimming of ham that are ground, seasoned and enriched with natural aromas with the addition of dorsal lard cubes.
Cut - thigh meat, shoulder, pig loins, salted bacon
Flavors - Pepper in grains and ground (salt average 30-33%)
Method - minced meat with 4 and 1/2 molds or "brunoise" cut with a knife (1/4 cm per 1/4 cm in cubes), stuffed if possible using natural guts
Maturing - Minimum 60 days up to 200 days (second size) at a constant temperature of 10 ° C with humidity of 80 - 85% depending on the thickness of the casing used. The salami will lose during the maturing up to 30 - 35% of the initial weight.
Organic for faith and not for business.
A "clean" agro food production in harmony with nature and with the human being.
The quality of the food is inextricably linked to the territory from which it comes and its history, as well as respect that man has towards one and the other.
Building a "healthy" legacy to be transmitted to future generations.
Organic farm
RECCHI
C.da Calcinari n° 29
63027 - Petritoli (FM)
Tel: +39.0734.658646
[email protected]
www.fattoriarecchi.it
