Description

“SALAMI VESUVIO”

PRODUCTION

Traditionally, the Pezzella family uses only meat that has been carefully selected from renowned Italian farms and checked by a scrupulous internal veterinary staff before being used in production.

Every step in the production chain is carefully checked, favouring processing and storage times to produce an excellent traditional salami of the highest quality.

Despite the use of modern equipment, the processing maintains artisanal methods in some phases of the operation, so that the refinement of this product into a typical and traditional salami is due to human skill and craftsmanship.

Organoleptic and chemical-physical characteristics

The Vesuvio salami is made according to an ancient recipe, using a mixture of pork, salt and natural flavourings. A real speciality and a feast for the senses.

Ingredients: pork, salt, natural spices, sucrose, dextrose, antioxidant (E 300 – E 301)
Preservatives: E250 – E252
Gluten-free and natural casing
Technical characteristics
Details for 100 grams
Energy: 377 kcal or 1566 kJ
Fat: 28 g – of which 11 g saturated fatty acids
Carbohydrates: 1.2 g
Protein: 30 g
Storage: Store in a cool and dry place (max. 18° C), preferably away from heat sources.
Weight: approx. 1 kg.