The flavor of the traditional butchery is given by the Salame Corallina, a product that in the area we consider “Il Salame”, as this is the first and main salami of our tradition. Thanks to Corallina you can enjoy today a product that has a very special history and that owes its name to its shape and texture, but let’s find out everything in detail.<\/p>\n
Weight about 550 grams<\/p>\n
Available for whole online sale only.<\/p>\n
The salami is processed in a traditional way, as required by the customs handed down for generations in the field of butchery, but the peculiarity that characterizes our oldest salami is its internal structure.<\/p>\n
The original production consisted in filling a natural casing with finely ground pork (to be clear, such as Salame Milano) and adding the lard cut with a knife tip. The coarse grain of the lard of this sausage favors its aging for a longer period than normal. Usually this particular salami is made in early January and is eaten in late March-early April, with a traditionally maturing period of at least 80 days.<\/p>\n
The part relating to the “lean” is compact and creates, after curing, a “hard” layer that remains perfect on the palate thanks to the part of the lard that does not dry instantly.<\/p>\n
This ancient salami produced in Norcia as a custom, opens for the first time in the year at the Easter breakfast, traditionally about 2-3 months after its realization. Nowadays, salami is produced all year round, so there are no problems finding it in spring, summer or any other season.<\/p>\n
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Norcia is always ready to amaze you with traditional products and here there is only one of them traditional SALAMI<\/b><\/a> from Norcia, if you want to try an assortment of cured meats taste try oursTRIO of SALAMI with the taste of classic pork, wild boar and a version with truffles.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"