Salumificio Verza

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ITALY

Le origini del Salumificio Verza

risalgono ai primi del ‘900, quando il mitico nonno Antonio detto “Verza” era solito macellare bovini e suini allevati nella valle.
Tale antenato aveva l’abitudine di conservare le carni in una grotta riempita dalla neve e dal ghiaccio che lui stesso trasportava sul suo carretto salendo sull’altipiano dei Fiorentini.

Sempre con lo stesso mezzo girava poi per i paesi vicini vendendo i suoi prodotti al dettaglio.
Sulla scia di questa tradizione famigliare di macellai iniziata a Velo d’Astico, il giovane Antonio Toniolo nel 1968 fonda, utilizzando il soprannome della famiglia, il rinomato Salumificio Verza.

Oggi la Verza Salumi è una realtà imprenditoriale frutto di un marchio molto conosciuto che in tutti questi anni ha saputo mantenere inalterata
la passione, la tradizione e la qualità dei propri salumi, attraverso una attenta selezione delle carni, l’utilizzo di budelli naturali, piante aromatiche, spezie naturali e soprattutto una lenta stagionatura.
Questi sono i valori e la filosofia che ci sono stati tramandati e che noi vogliamo tramandare alle generazioni future.

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SALAME FAMIGLIA VALLIGIANO AGLIO-Salami

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SALAME FAMIGLIA VALLIGIANO AGLIO-Salami

SALAM FAMILY VALLIGIANO GARLIC


The Salame Family Valligiano with Garlic is processed according to the same characteristics of Sopressa but with a smaller diameter, it is usually consumed young from a maturation of 30-40 days.

The meat is first cubed, ground with a plate having 6 mm holes. and gently blended with the use of a kneading machine, making sure that the dough does not lose its consistency because this would suffice to jeopardize all the subsequent stages.

Salame, like all the others ns. products, during the maturing phase, develops a typical white-green noble mold that protects the product and preserves its characteristics even in medium or long seasoning.

Consumed with a short maturation this salami gives the typical taste of fresh meat, if seasoned instead develops a more aromatic component.

Produced according to tradition with the best cuts of pork meat, strictly 100% Italian.

We are among the few sausage factories left to produce cured meats without the use of sugars.

Sugars are basically seasoning accelerators, they allow to have products ready in shorter periods with a consequent lower weight loss.

The sugar allows the dough to bind quickly, in this way you can slice the products even with a reduced seasoning, the final result is a product that tends to be gummy in the mouth, without the sugars produced with short maturation tend to crumble during the 'slicing.

Our company since 1968 follows the same production method, carefully selecting the best 100% Italian heavy pigs, using only spices and natural plants, bagging their most traditional cured meats only with natural casings and following a slow and traditional seasoning for the maturation of their own cured meats with controlled aging environments that also interact with the micro-climate of our valley.

All our Seasoned cured meats are free of: sugars, allergens, gluten, milk and milk-based products.

Preservative used for the Salame Valligiano Family: potassium nitrate E252

Since 1968 only the structure of our company has changed, but not the passion, tradition and quality that we put in our. cured meat; these are the values ​​that have been transmitted to us and which we want to pass on to future generations.

VALLIGIANO ALIO FAMILY SALAMI (pieces 2 x Kg. 0,65 approximately)
SALAMI FAMILY VALLIGIANO GARLIC (pieces 10 x Kg. 0,65 approximately)

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Variante Codice SALAMI FAMILY VALLIGIANO GARLIC (pieces 10 x Kg. 0,65 approximately) VALLIGIANO ALIO FAMILY SALAMI (pieces 2 x Kg. 0,65 approximately)

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