The production of the Panciottino salami begins with the selection of fine lean ham which is processed together with the bacon.
After obtaining a fairly balanced grain between the lean and fatty parts, the meat is seasoned with a blend of sweet spices, salt and pepper in the right amounts and finally, a squeeze of garlic filtered with Gutturnio wine which underpins the organoleptic uniqueness.
Once all the ingredients have been mixed, the minced meat is stuffed into natural casings and aged in our micro-climatic cellars for an optimal period of 40 days.
After being cut into slices, which are always very fragrant and soft, the “Panciottino” can be enjoyed as a tasty appetizer or in the preparation of white, wholemeal, or multigrain sandwiches, giving the palate a completely genuine experience of delicate organoleptic intensity.
NO MILK AND / OR DAIRY PRODUCTS
WEIGHT: 500 G APPROX
OPTIMAL AGING: 40 DAYS FROM THE DATE PRINTED ON THE SEAL.