THE MONDIOLA

Classic salami, presented in the shape of a "U" closed with a bay leaf in the center at the point where the folded ends meet. The scent is spicy and pleasant. At taste, the taste is strong and pleasantly consistent. On the wrapper there is a light layer of chestnut and spelled flour.
Weight around 400Gr.

Mondiola, classic Garfagnana salami, has a soft consistency, with medium grain and intense red color. The scent is spicy and pleasant. At taste, the taste is strong and pleasantly consistent. For production, the front parts of the pig are used, the richest parts of blood that give the characteristic pronounced red color. The lean parts that make up 80% of the dough come mainly from the cup and in a smaller percentage from the shoulder, while the fat part from gota and pancetta. The mixture is mixed with salt, pepper, local spices, cloves and, in some cases, red wine. After being well amalgamated, the pasta is stuffed into pork gut taken from the large intestine of the animal. The sausage is folded into a U shape and, after inserting a bay leaf, the two ends are connected. The so-called "stewing" follows in air-conditioned cells for five to six days. Finally, when it has dried, it is matured for about thirty days in suitable rooms; during this phase the Mondiola must "feather" or rather cover with various molds, which are important for curing the cured meat. After maturing, the mondioles are brushed by molds and covered with a light layer of spelled flour and chestnut flour.
Weight around 400 Gr.
* The return is only available with unopened packaging

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