The salami Gentile is a typical local Piacenza product standing out for the precious intensity of its flavor that gives the palate a moment of true sensory pleasure.
Salumificio Peveri has always made this product using exclusively a pork cut called “trito di banco” (mince of pork under-shoulder), a particularly precious cut from an organoleptic point of view and which is characterized by a higher amount of lean meat.
The meat, after being ground to obtain a medium grain, is processed by adding black peppercorns, salt and is flavored with a chopped garlic of the highest quality soaked in wine.
Once this special paste, which is the basis of the fine taste of this product, is ready, it is stuffed into the gut called, in fact, “gentile”, which comes from the rectum intestine of the pig and which is tied by hand using a natural string.
To reach its typical fragrance and the delicacy that characterizes it, the salami Gentile needs to age in the microclimate of our cellars for at least 45 days, which could go up to 8 months when the salami is larger.
To have a full tasting experience it must be sliced, according to tradition, as thick as a grain of black pepper and obliquely.
It can be enjoyed with a piece of slightly toasted bread, as an appetizer, or as the crown jewel of your cold cuts platter.
NO MILK AND / OR DAIRY PRODUCTS
OPTIMAL AGING: 45 DAYS FROM THE DATE PRINTED ON THE SEAL.