€ 33,91
per Mezza Forma S/V da 1,5 kg ca.
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The Dolcefiletto is a handmade bresaola made in the pure Parmese Emilian tradition.
The Valle Parmossa takes its name from the Parmossa stream which, along with the Parma, separates the two valleys in the Parmese hills famous for the production of high-quality cured meats. An ideal climate created by the two streams allows for perfect aging conditions for the cured meats.
This bresaola is obtained from fresh and selected loins which are then salted in a salting tub. They are later stuffed into natural casings, placed in the drying room, and finally aged and cured for 90 days.
National heavy pork, natural casing, sea salt. No preservatives, no nitrates and nitrites, no additives and colorings.
Valori nutrizionali medi per 100g di prodotto
Energia: 205kcal / 861kj
Grassi: 7,63g di cui saturi 3,18g
Carboidrati: <0,5g di cui zuccheri <0,5g
Proteine: 33,93g
Sale: 2,45g
The aging of this cured pork meat allows to obtain a salami that is particularly delicate and savory at the same time. With a nice elasticity and a regular oiliness to the touch.
On the palate it is a bit dry but creamy at the same time. Delicate and persistent flavor. Excellent for appetizers, starters, and paired with not particularly structured white or red still wines.
€ 33,91
per Mezza Forma S/V da 1,5 kg ca.
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Dolcefiletto della Valle Parmosa (half shape)
Emilia Romagna
