Peverino is a small cacciatore salami of fresh organoleptic quality, which must be enjoyed within 1 month from its production, so that the palate can appreciate every type of nuance.
We get the meat to produce it from pigs bred exclusively in Emilia-Romagna and Lombardy, and its grinding is such as to guarantee a compact grain, well balanced in the distribution of lean and fatty parts.
After being ground, the meat is filled into a natural casing, which is tied at each end by a string. After being produced the product is aged from 20 to 30 days in the environment and appropriate natural micro-climate of our cellars.
The Peverino has an intense, slightly savory taste. It is excellent as an appetizer dish and it is even more enjoyable when had as a snack on top of a slice of fresh, home-baked bread.
NO MILK AND / OR DAIRY PRODUCTS
WEIGHT: ABOUT 750G PER FILZA, 3 PIECES PER PACK
OPTIMAL AGING FROM 20 TO 30 DAYS FROM THE DATE STAMPED ON THE SEAL.