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Unica Italia
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Il re norcino

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San Ginesio Marche

Salame dall’impasto completamente magro, ottenuto dalla macinatura delle parti nobili del maiale: coscia e spalla, che una volta tritate, vengono insaporite con sale, pepe macinato e peperoncino piccante contuso. Viene insaccato su budello gentile e stagionato per almeno due mesi fino a quando il salume non si presenta duro al tatto e con la caratteristica muffa che ne indica una buona stagionatura.

Peso per confezione: 0.00

1779
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Message: Only variables should be passed by reference

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A PHP Error was encountered

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