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Salame La Rosa - 500 grams

€19.00
VAT included

Salame La Rosa

The mixture obtained from the mixture of the best Italian pork with spices, wine and natural aromas is very similar to that of the classic cured meats produced at the Salumificio; however the peculiarity of La rosa pure pig lies in the particular name that characterizes it.

In fact, it is our only cured meat stuffed into pork casings called “Rosa” or “Punta di Rosa” which, thanks to its greater thickness than other natural casings, gives the product a special flavor and allows pure pork Rosa to remain soft. up to six months, at the end of the maturation lasting about 60 days.

Pack of 500 grams.

Quantity

Ingredients Italian pork (97%), salt, wine, dextrose, sucrose, spices, natural flavors, aromatic mountain plants. Antioxidants: E301. Preservatives E252-E250.

Directions for use Store in the refrigerator (between 0 ° and + 6 ° C), or preferably in a cool and ventilated area.

For better oxygenation, it is recommended to extract it from the vacuum bag about 15 minutes before consuming it

Pairings Ideal as an appetizer or for snacks with friends, possibly accompanied by red wine from Valle d'Aosta, with fruity aromas.

Bertolin

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Salame La Rosa - 500 grams

Salame La Rosa

The mixture obtained from the mixture of the best Italian pork with spices, wine and natural aromas is very similar to that of the classic cured meats produced at the Salumificio; however the peculiarity of La rosa pure pig lies in the particular name that characterizes it.

In fact, it is our only cured meat stuffed into pork casings called “Rosa” or “Punta di Rosa” which, thanks to its greater thickness than other natural casings, gives the product a special flavor and allows pure pork Rosa to remain soft. up to six months, at the end of the maturation lasting about 60 days.

Pack of 500 grams.

Write your review