OUR EXCELLENCES
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CUCITO
Stuffed in double sow gut, ideal for long aging, it maintains freshness and softness. Product obtained from mature and heavy pigs born in Italy, reared on the territory and slaughtered on the farm. The processing is carried out according to the peasant tradition of our valleys. The seasoning and refinement of flavors take place in airy rooms and natural cellars.
The main feature of this salami is the use of all parts of the pig, including the noble ones and the absence of gluten, milk and its derivatives.
Il Cucito represents the maximum expression of Mutti's Salame Nobile del Giarolo.
PRICE: € 23.90
(INGREDIENTS: pork, salt, pepper, wine, garlic, saltpeter)
NOBILE
It is the size of traditional artisanal salami and is stuffed into hand-tied natural casing. It can be recognized by the characteristic coarse-grained dough, by the beautiful bright red color and by the right balance between lean and fat parts. Its perfume, its flavor and its softness are incomparable.
As for the Cucito, the sausage is obtained from the use of mature and heavy pigs born in Italy, reared on the territory and slaughtered on the farm. The processing is carried out according to the peasant tradition of our valleys. This is followed by the seasoning and refinement of flavors in airy rooms and natural cellars .
The main feature of this salami is the use of all parts of the pig, including the noble ones and the absence of gluten, milk and its derivatives.
(INGREDIENTS: pork, salt, pepper, wine, garlic, saltpeter)
PRICE: € 18.70
GIAROLINI
(INGREDIENTS: pork, salt, pepper, wine, garlic, saltpeter)
Due to their small size they are and were the first to mature and be consumed. It has the same noble characteristics of salami with larger dimensions such as Cucito and Nobile. The Giarolini are obtained from mature and heavy pigs born in Italy, reared on the territory and slaughtered on the farm. The processing is carried out according to the peasant tradition of our valleys.
The seasoning and refinement of flavors take place in airy rooms and natural cellars.
The main feature of this salami is the use of all parts of the pig, including the noble ones and the absence of gluten, milk and its derivatives.
The small size and the short seasoning lead it to be a tastier and softer product.