From this peculiar compact and spherical shape comes the perfect roundness of the slices, which look even more inviting.
This traditional product of the Piacenza area, gets its name, “La Mariola”, from the casing used to bag it, which is rather thick and so particularly suitable to sustain the long aging period.
It is obtained from the processing of quality lean meat from pigs raised locally, ground to obtain a rather coarse grain. The meat is then further enhanced by seasoning it with a blend of spices and herbs, white wine and a garlic undertone, which defines the strong taste of this salami.
Once stuffed into casings, it is aged for at least 60 days, which could expand to 12 months, in the suitable environment of our cellars, which provide the natural microclimate conducive to our final result of excellence.
On the nose, the Mariola salami reveals notes of pure intensity and on the palate, the taste is full-rounded thanks to a particular and very persistent organoleptic variation that perfectly balances the sweet tones and the savory ones. It is an exquisite salami for your appetizer.
NO MILK AND / OR DAIRY PRODUCTS
WEIGHT: 1KG APPROX
OPTIMAL AGING: 60 DAYS FROM THE DATE PRINTED ON THE SEAL.