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Mariola of Salami 650 g. |
| The 'Mariola' is a legacy of the Cremonese cold cut tradition. Zibello and Polesine, in fact,... |
| Weight |
Availability |
Price |
| About 650 gr.
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Available
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26.40 Euro |
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Add to cart
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DESCRIPTION: The "Mariola" is a legacy of the Cremonese cold cut tradition. Zibello and Polesine, in fact, made part of the ancient beyond the Po of Cremona. But theirs inhabitants, on the contrary of those of the left side of the Great River, than today still mill all the pig’s meat, producing only salami, they have learned on the course of the centuries, how to draw from that wonderful animal all those qualities of cold cuts that only in this small piece of earth can be tasted.But beyond differentiating the several types of cold cuts, they have known how to transform this already optimal Cremonese salami in poem, giving it a sweetness and a perfume without equal!For making into sausages the Mariola, a particular type of pig gut is used, from the great section and from the irregular shape and a bit twisted, whose walls are double and in between they is a interposition of a fat layer, as in the "Gentile” kind, but even less thicker. This makes possible that coolness be maintained, until the next Christmas time from its preparation, assuming a particular scent, and together with to the ‘Culatello’ they serve to enrich the tables of little privileged on the new year’s eve. Given the most difficult aging, many prefer, in order not to run risks, to use this particular gut to make into sausages ‘cotechini’ of the enormous shape, nearly monstrous, but that give, sliced when they’re still smoking, an optimal impression at any lunch. Those who use it for the salami, and are thus able to age it, obtain a sublime result from the scent and the incomparable flavour!
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