Cotechino Sausage "Vaniglia" from Brianza is produced with the rinds and prized meats of pigs born, raised and slaughtered in Italy. The lean dough and the right spices make it light and easy to digest (it is neither salty nor spicy). In Brianza, Cotechino has always been called "Vanilla". Ideal to be accompanied with lentils, mashed potatoes and spinach. Available in 560 gr vacuum pack. (± 10%).
Salame Gentile – Gentle Salami
- Lean salami where the fat part does not exceed 15%.
- Perfect balance between lean and fat parts.
- Medium grain grind.
- Compact, allowing a slice always intact.
- Stuffed in natural casing and manually tied with string.
- Excellent peelability.
- Sweet and clean taste.
- Excellent digestibility.
Pork, salt, skimmed milk powder, dextrose, lactose, sucrose, flavourings, spices.
Preservatives: E252 Antioxidant: E300
The underlined elements are allergens.
NUTRITIONAL VALUES (values per 100 gr of product):
- energy value: 386 kcal (1603 kJ)
- fat: 30 g (of which saturated fatty acids: 12 g)
- carbohydrates: 2 g (of which sugars: 1.3 g)
- proteins: 27 g
- salt: 3.5 g
Whole salami of 750 gr. (± 10%) in vacuum packaging.
METHOD OF STORAGE
If purchased already in a vacuum-packed slice, the expiry date shown on the label applies, in this way it can be stored in the refrigerator at 4 ° C, as soon as it is opened by breaking the vacuum, the expiry date has no more value, from this moment the life of the cold cut depends on how it is stored.
The ideal is to put it back under vacuum and in the fridge, in this way the cold cut can be kept for up to two months (provided it does not exceed the expiry date shown on the label). The vacuum, therefore, the absence of air in the package, limits the deterioration due to the oxidation of the cold cut.
If you do not have a vacuum machine, you could cover the sliced part with a cloth, stop it with a food string and place it in the refrigerator. Despite this precaution, the cold cut should be consumed within a few days as it will tend to change colour and aroma. The first slice should however be removed before consumption, whenever the salami is taken from the fridge.
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In the past the Latin word "salamen" usually meant salted fish, namely cod and stockfish, more than meat preserved in salt.
By extension, the term "salamen" will eventually become the etymological root of cured meat, and will indicate the salami.
The first time that the word "salame" appears in an Italian Kitchen Yearbook dates to 1581.
Vincenzo Cervio, in the service of Cardinal Alessandro Farnese, and known for same treaties on how to cut meat, uses the term to indicate a pork sausage tucked in a cylindrical casing, seasoned with salt, peppercorn, and then aged.
MARCO D'OGGIONO PROSCIUTTI
Via Lazzaretto 29 23848 Oggiono (LC) - Italia
The historic Marco D'Oggiono Prosciutti has been operating in Oggiono, in Alta Brianza, since the first half of the last century. The company, still family-run today, continues to produce hams and cured meats with passion and wisdom. In May 2014 Marco d'Oggiono Prosciutti received the R-Innovatori della Terra Award from Expo 2015 and the Lombardy Region recognizes him among the ten Lombard Excellencies. In 1999, the Prosciutto Crudo D'Oggiono was recognized as a Traditional Lombard Product and as such is present in all the atlases of typical and traditional products of the Lombardy Region.
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We ship parcels up to 40 kg in weight by national express couriers. On average within 36/48 hours, we deliver to your home or office or wherever you want. The delivery times indicated refer to cities that can be reached on average, with the exception of islands and places where the national courier must use a local correspondent. The delivery times shown are purely indicative. Shipping costs (including taxes) are as follows:
0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.
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