Salamella passita ca. 400 gr. - Maletti 1867
For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares.
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Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.
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.
the nicest parts of the leg cattle were made air-dried and cured ham of top quality. Particularly the extremely thin cutten cattle ham is asked for every kind of hors-d'oeuvre plates and cold dishes.
Salame picnic ca. 4 x 40 gr. - Maletti 1867
Salami abruzzese ca. 400 gr. - Maletti 1867
