STORE Antica Norcineria

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BOCCONE WITH PORCINO MUSHROOM

It combines the taste and the intense aroma of the mushroom to the best pork meat. It is stuffed into kid's casings with a "salamella" shape of 20-25 cm and a diameter of 1-2 cm.
When cutting, the meat is mainly lean, intense red with small pieces of fat; intense and persistent aroma of porcini mushroom, musk and undergrowth; consistency of semi-seasoned dough.
Weight around 150Gr

GrIl Boccone with porcini mushroom from Coreglia incorporates the ancient tradition of combining taste, but above all the very intense aroma of the mushroom, with the best pork meat. For over ten years it is produced by hand by some Norcini from the Media Valle del Serchio. The Boccone is a salami stuffed into kid's casings with a "salamella" shape of about twenty-five inches and a diameter of one to two centimeters, with a weight ranging from one hundred and fifty to two hundred grams. When cut, it highlights the following characteristics: predominantly lean red flesh with small pieces of fat, intense and persistent aroma of porcini mushrooms, musk and undergrowth and semi-seasoned dough consistency. The Boccone with porcini mushroom from Coreglia is prepared mainly with prosciutto meat, finely minced with Pancetta. Salt, spices and mushrooms are added to the meat. The dough, after being well blended, is stuffed into kid's casings. After tying with hemp rope, which gives it the typical aspect of salamella, it is placed on special frames in seasoning cells at a temperature of twelve to fourteen degrees and a humidity of 65-75% for about twenty days


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