Ingredients: durum wheat semolina, whole fresh eggs 33.4%
Net weight: 8.8oz/250gr.
Boiling Time: 1,5 minutes
The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
Salamella passita ca. 400 gr. - Maletti 1867
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.