Description

“SALAMI NAPOLI”

PRODUCTION

Traditionally, only meat from renowned Italian farms is selected and checked by a scrupulous internal veterinary staff before being used in production.

Each 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

Traditional salami made according to an ancient recipe with a mixture of lean pork and minced meat, seasoned with salt and natural flavourings.

Ingredients: pork, salt, natural spices, sucrose, dextrose, antioxidant (E 300 – E 301)
Preservatives: E250 – E252
Gluten-free, synthetic casing (remove before consumption)
Technical characteristics
Details for 100 grams
Energy: 255 kcal or 1064 kJ
Fat: 16.7 g
Carbohydrates: 1.4 g
Protein: 24.8 g
Storage: Store in a cool and dry place (max. 18° C), preferably away from heat sources.
Weight: approx. 1.2 – 1.5 kg.