Spigaroli’s Artisan Salami in Gentile Gut is a typical local product that stands out for the fine intensity of a flavor that gives the palate a moment of true sensory pleasure.
It has always been made using only and exclusively “bench mince,” a cut that is particularly valuable organoleptically and is characterized by a higher amount of lean part.
Once the salami is ready, it is stuffed into the casing known as “gentile,” which is made from the rectum of the pig’s intestine and tied by hand using natural twine.
In ancient times, when the meat of the pigs all ended up in salami, the “gentile” constituted one of the tributes that the men of the feud reserved for the Pallavicino marquises, as it was considered the ultimate gift. If culatello is indeed the king of cold cuts the “gentile” is the prince of salami! Giving it this “investiture” of nobility is only the casing in which the ground meat is stuffed, identical to that of other salamis.
The “gentile” is stuffed into the two-layer casing with a light layer of fat in between to keep it soft.
Spigarol Gentle Gut Artisan Salami is sold at a unit weight of about 500-600 g.
Ingredients: pork, salt, pepper, Fortana wine, garlic and nitrates
NO ADDED GLUTEN AND NO LACTOSE AND/OR DERIVATIVES
NO GMOS
MEDIUM GRIND
WEIGHT: ABOUT 600 G (KIND)
| Nutritional values for / Nutritional values for / Nährwerte für / Valeurs nutritionnelles pour | 100 g |
| Energy / Energie / Énergie | 1654 kj 398 kcal |
Fats/ Fat / Fett / Matières grasses
| 30 g 10 g |
Carbohydrates / Carbohydrate / Kohlenhydrate / Glucides
| <0,5 g <0,1 g |
| Proteins / Proteins / Eiweib / Protéines | 32 g |
| Salt/ Salt/ Sel | 4,7 g |
