This salami is typical of the culture of countryside of the Marche. Present both on the noble tables and popular ones, especially on festive occasions, they are usually also in the pictorial repertoire of the Marche. The larded salami is produced by grinding different swine's cuts like the shoulder, the loin and thigh, which is flavoured and enanched with natural flavors, with the addition of diced back fat. It is then placed to smoke and then left to age, the latter process may take 2 to 3 months, all to obtain a product of high quality and rich in taste.
The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.
General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.
A traditional appetizer of the Marche can be composed from a diced Larded Salami and Chilli Pepper Pecorino Cheese, accompanied by a glass of Lacrima di Morro d'Alba.