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Description |
The Soppressato tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon.
It is prepared with salt, pepper and smell of garlic without other ingredients.
Stuffed into the "gut friendly" the pig is left to dry for at least 10 days rooms heated by a fireplace.
The period of natural aging varies depending on the size of the product and between 60 and 150 days.
Approximate weight: from 0.4 kg to 0.8 kg
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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