Description

“SPIANATA CALABRESE PICCANTE”

PRODUCTION

In keeping with tradition, 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, with processing and storage times being taken into account to ensure 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 properties

Technical properties

Details for 100 grams
Energy: 325 kcal (1348 kJ)
Fat: 30 g of which 11 g saturated fatty acids
Carbohydrates: 1 g
Proteins: 25 g
Salt: 4.2 mg

Storage: Store in a cool and dry place (max. 18° C), preferably away from heat sources.

Weight: Each piece of “Spinata Calabrese Piccante” weighs approximately 1.2 kg – 1.8 kg and is sold sealed in laminated foil, vacuum packed.