Arincia from il Vigneto dei Salumi was born from the experience of Walter Ceradini, who decided to create a new line of cured meats: il Frutteto dei Salumi. Arincia is made with the loin cut from selected Italian heavy pigs. The cut is then flavoured with orange peel and juice. On the nose, the sweet scent of citrus fruits prevails and on the palate the savouriness fades thanks to the aroma of orange. The orange-flavoured pork loin is then aged for about 150-180 days to enhance its aromas even more. Arincia is presented cut in half, a sign that the final quality check has been carried out, and vacuum-packed. Il Frutteto dei Salumi: cured meats flavoured with citrus fruits. The experiments carried out with products refined in Amarone and Recioto della Valpolicella have allowed il Vigneto dei Salumi to open its mind to new experiences, always discovering unprecedented aromas and flavours. Natural, local and always fresh ingredients are the basis of all the product lines made by the artisanal workshop in Arbizzano di Negrar in Valpolicella. In the case of the Frutteto dei Salumi line, Walter Ceradini and his collaborators created new products using, in addition to the best-quality Italian pork, the finest citrus fruits of our peninsula, thus showing greater awareness of all the scents that nature gives us. The Frutteto dei Salumi line therefore takes shape in the sweet meeting between authentic, artisanal charcuterie from Valpolicella and all the freshness of selected citrus fruits, lemon, bergamot and orange.
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Arincia from il Vigneto dei Salumi was born from the experience of Walter Ceradini, who decided to create a new line of cured meats: il Frutteto dei Salumi. Arincia is made with the loin cut from selected Italian heavy pigs. The cut is then flavoured with orange peel and juice. On the nose, the sweet scent of citrus fruits prevails and on the palate the savouriness fades thanks to the aroma of orange. The orange-flavoured pork loin is then aged for about 150-180 days to enhance its aromas even more. Arincia is presented cut in half, a sign that the final quality check has been carried out, and vacuum-packed. Il Frutteto dei Salumi: cured meats flavoured with citrus fruits. The experiments carried out with products refined in Amarone and Recioto della Valpolicella have allowed il Vigneto dei Salumi to open its mind to new experiences, always discovering unprecedented aromas and flavours. Natural, local and always fresh ingredients are the basis of all the product lines made by the artisanal workshop in Arbizzano di Negrar in Valpolicella. In the case of the Frutteto dei Salumi line, Walter Ceradini and his collaborators created new products using, in addition to the best-quality Italian pork, the finest citrus fruits of our peninsula, thus showing greater awareness of all the scents that nature gives us. The Frutteto dei Salumi line therefore takes shape in the sweet meeting between authentic, artisanal charcuterie from Valpolicella and all the freshness of selected citrus fruits, lemon, bergamot and orange.
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