Small and tasty salami. The bocconcino Pepita is a product of fresh organoleptic quality that to be best enjoyed must be consumed in a limited period of time, ie within two weeks of its production, so that the palate can appreciate every type of nuance.
The meat with which it is made comes from pigs reared in the areas that refer exclusively to Emilia-Romagna and Lombardy and its grinding must be such as to offer a rather compact grain and well balanced in the distribution of parts of lean and fat.
After being minced, the meat is distributed in a natural casing that is stopped by the tying of a string and the seasoning period is managed which, to be optimal, must go from 7 to 10 days in the natural environment and microclimate. adequate of our cellars.
La Pepita offers its intensity to the palate, highlighting a slightly savory tone. It is excellent in the preparation of an appetizer plate of variegated cured meats and is even more appreciated when it is enjoyed for a snack accompanied by a slice of fresh and genuine bread.
NO MILK AND / OR DERIVATIVES
WEIGHT: 750 GRAMS (0.55 POUNDS) APPROXIMATELY
OPTIMAL SEASONING: FROM 20 TO 30 DAYS FROM THE DATE IMPRESSED ON THE SEAL.