PRODUCTION

As per tradition, the Pezzella family uses only meat carefully selected from prestigious 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 properties

Technical properties

Details for 100 grams
Energy:
Fat:
Carbohydrates:
Proteins:
Salt:

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

Weight: Each piece of “Spinata Calabrese Dolce” weighs approximately 1.2 kg – 1.8 kg and is delivered vacuum-packed in laminated foil.