Crema di Norcia is a soft spreadable salami, excellent for use both as a basic ingredient in various recipes, and for use as a cured meat.
One of the most suitable uses for the Norcia cream is on bruschetta and croutons.
Weight about 400/500 gr.
This salami is made with pork fat and lean, all extremely finely ground, with the addition of salt, garlic and black pepper. It is a very popular product in central Italy, and one of its brands’ versions has also received PGI recognition.
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An excellent idea to use Norcia cream in the kitchen is: PASTA WITH CREAMY SALAMI
Ingredients for 4 people:
350 gr of short pasta
150 gr of creamy salami
600 grams of zucchini
1 clove of garlic
1 handful of pistachios
grated Parmesan cheese
extra virgin olive oil
In a non-stick pan heat a drizzle of oil with the unpeeled garlic and add the washed and diced courgettes to sauté. Season with a few leaves of fresh thyme and season with salt and pepper.
Leave to cook for about ten minutes, at the end of which one half of the courgettes will be taken to blend with half a glass of water, before adding them again to the whole courgettes.
Cook the pasta in abundant salted water. Meanwhile, peel the creamy salami and cut it into cubes. Toast the pistachios as well.
When the pasta is cooked, drain it directly into the courgettes, sauté for a few minutes adding cooking water as needed and stir in the salami and grated Parmesan.
Serve piping hot.
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