Arincia from Il Vigneto dei Salumi is born from the experience of Walter Ceradini, who decided to create a new line of cured meats: Il Frutteto dei Salumi. Arincia is produced with the loin cut from selected heavily weighted Italian pigs. The cut is then flavored with orange peel and juice. The sweet scent of citrus prevails on the nose, and on the palate, the savoriness disperses thanks to the aroma of the orange. Arincia is a cured meat to be enjoyed with the mouth, nose, and eyes. The pork loin flavored with orange is then aged for about 150-180 days to further enhance its aromas. Arincia is presented cut in half, a sign that the final quality check has been performed, and packaged under vacuum. Il Frutteto dei Salumi: the cured meats flavored with citrus. The experiments conducted with products aged in Amarone and Recioto from Valpolicella have allowed Il Vigneto dei Salumi to open its mind to new experiences, continually discovering new aromas and flavors. Natural, local, and always fresh ingredients are the basis of all the lines produced by the artisanal workshop in Arbizzano di Negrar in Valpolicella. In the case of the Il Frutteto dei Salumi line, Walter Ceradini and his collaborators have created new products using, in addition to the highest quality Italian pork, the best citrus fruits from our peninsula, thereby demonstrating greater awareness of all the scents that nature provides us. The Il Frutteto dei Salumi line thus materializes in the sweet encounter between authentic and artisanal salumeria of Valpolicella and all the freshness of selected citrus fruits, lemon, bergamot, and orange.
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Arincia from Il Vigneto dei Salumi is born from the experience of Walter Ceradini, who decided to create a new line of cured meats: Il Frutteto dei Salumi. Arincia is produced with the loin cut from selected heavily weighted Italian pigs. The cut is then flavored with orange peel and juice. The sweet scent of citrus prevails on the nose, and on the palate, the savoriness disperses thanks to the aroma of the orange. Arincia is a cured meat to be enjoyed with the mouth, nose, and eyes. The pork loin flavored with orange is then aged for about 150-180 days to further enhance its aromas. Arincia is presented cut in half, a sign that the final quality check has been performed, and packaged under vacuum. Il Frutteto dei Salumi: the cured meats flavored with citrus. The experiments conducted with products aged in Amarone and Recioto from Valpolicella have allowed Il Vigneto dei Salumi to open its mind to new experiences, continually discovering new aromas and flavors. Natural, local, and always fresh ingredients are the basis of all the lines produced by the artisanal workshop in Arbizzano di Negrar in Valpolicella. In the case of the Il Frutteto dei Salumi line, Walter Ceradini and his collaborators have created new products using, in addition to the highest quality Italian pork, the best citrus fruits from our peninsula, thereby demonstrating greater awareness of all the scents that nature provides us. The Il Frutteto dei Salumi line thus materializes in the sweet encounter between authentic and artisanal salumeria of Valpolicella and all the freshness of selected citrus fruits, lemon, bergamot, and orange.
