Catégorie de produit

Aliments

Les produits à la foire

• - La ‘Nduja è un insaccato spalmabile prodotto con le parti grasse del suino (lardello

• - guanciale

• - pancetta e rifilature di parti magre).--Alla carne suina

• - lavorata con crivelli a fori stretti

• - vengono aggiunti nelle giuste dosi

• - il peperoncino rosso piccante calabrese e il sale.-Dopo il cosiddetto “riposo”

• - l'insacco e qualche giorno di affumicatura artigianale

• - viene lasciata stagionare naturalmente

• - in base al peso

• - all'interno del budello stesso del maiale.

• - The Rolled Pancetta of Calabria is obtained from the cut of the pork underside suitably selected and trimmed. -It is flavored with natural spices and left to rest in salting

• - massaged daily and repositioned for a period of 3/5 days. washed with red wine and covered with Calabrian chilli. Once rolled up in the veil

• - it is tied

• - battened and smoked for a few days. It is hung in maturation for a period of about 90/120 days. It is characterized by the scent of spices and the rich taste.

• - It is a typical Calabrian sausage

• - smoked and aged in natural casing. and left to mature after smoking for a period of time that varies between 30 and 45 days. When cut it is soft and fragrant.

• - It is the Calabrian salami par excellence. We use only the best cuts of pork

• - generally from thigh pulp

• - drawn with a sieve with large holes. - Once salted

• - the meat is mixed with red chilli and then stuffed into sausages. smoking

• - for a period of time that varies between 45/60 days. -The mixture is consistent

• - soft with hints of red pepper.