[Product Info][Producer Info][How to store][Suggestions for use]
Myrtle is commonly used in Sardinian cooking and curing of meats and this wonderfully soft and tender, coarse ground 100% pork salame is given a subtle depth of fruity flavour and an authentic, unique taste of Sardinia with these glorious berries.
Comes as a traditional horseshoe shape.
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Enjoying as part of an antipasti plate with a selection of other salame, pecorino and pane guttiau bread, drizzled with extra virgin olive oil.
Based in the Cagliari region the producers pride themselves on combining the wild and natural flavours of Sardinia with high quality meat of locally farmed native breeds of animals.
If vacuum packed then to optimise flavour leave it open to breathe before eating, preferably for a day or 2 (if you can wait that long!). Once open, ideally it should be hung or stored in a cool dark place at 6-9 degrees but otherwise refrigerate. The salame is soft to bite but if left to hang or refrigerate outside of vaccum packaging it will over time become firmer as the curing process continues. After a time a white coating will also appear on the outside of the salame casing, this is completely normal. Peel the salame skin before slicing. Will keep for a month, or longer at 6-9 degrees.
Ingredients: pork, salt, milk protein, lactose, dextrose, sucrose, myrtle, herbs and spices, preservatives: E250 E252 antioxidants E301
Slice thinly and enjoy as an irresistible snack on its own, with antipasti, in pasta or on pizza
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