More on http://www.salumi-italiani.it
It 'a typical production of Valtellina and it's only produced in the province of Sondrio has the right to claim the European recognition of IGP. It 's the only product of Italian charcuterie to be derived exclusively from beef and is obtained from the thigh cuts of beef, dry tanned with salt, pepper, garlic, cinnamon, bay leaves and cloves for about two weeks. It 'a deli meat with high nutrient quality and energy, due to the almost complete absence of fat, and the high protein content.
Excellent with cheese, but also good with vegetables: very common is a simple dressing of salt, pepper and lemon juice.
IVSI
All rights reserved
