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Arincia from Il Vigneto dei Salumi was created from the experience of Walter Ceradini, who decided to launch a new line of cured meats: Il Frutteto dei Salumi. Arincia is made from loin cuts sourced from selected Italian heavy pigs. The cut is then flavoured with orange peel and juice. On the nose, the sweet fragrance of citrus fruits prevails, while on the palate the savouriness is dispersed by the aroma of orange. Arincia is a cured meat to be enjoyed with the mouth, nose and eyes. The orange-flavoured pork loin is then aged for approximately 150–180 days, further enhancing its aromas. Arincia is presented cut in half, signifying that the final quality check has been carried out, and vacuum-packed. Il Frutteto dei Salumi: cured meats flavoured with citrus fruits. Experiments with products matured in Amarone and Recioto della Valpolicella enabled Il Vigneto dei Salumi to open its mind to new experiences, continually discovering novel aromas and flavours. Natural, local and always fresh ingredients form the basis of all the lines produced by the artisan workshop in Arbizzano di Negrar in Valpolicella. For the Il Frutteto dei Salumi line, Walter Ceradini and his collaborators created new products using, in addition to the finest-quality Italian pork, the best citrus fruits from our peninsula, thus showing greater awareness of all the fragrances that nature gives us. The Il Frutteto dei Salumi line therefore takes shape in the sweet encounter between authentic, artisan charcuterie from Valpolicella and all the freshness of selected citrus fruits: lemon, bergamot and orange.
Price including VAT
Arincia from Il Vigneto dei Salumi was created from the experience of Walter Ceradini, who decided to launch a new line of cured meats: Il Frutteto dei Salumi. Arincia is made from loin cuts sourced from selected Italian heavy pigs. The cut is then flavoured with orange peel and juice. On the nose, the sweet fragrance of citrus fruits prevails, while on the palate the savouriness is dispersed by the aroma of orange. Arincia is a cured meat to be enjoyed with the mouth, nose and eyes. The orange-flavoured pork loin is then aged for approximately 150–180 days, further enhancing its aromas. Arincia is presented cut in half, signifying that the final quality check has been carried out, and vacuum-packed. Il Frutteto dei Salumi: cured meats flavoured with citrus fruits. Experiments with products matured in Amarone and Recioto della Valpolicella enabled Il Vigneto dei Salumi to open its mind to new experiences, continually discovering novel aromas and flavours. Natural, local and always fresh ingredients form the basis of all the lines produced by the artisan workshop in Arbizzano di Negrar in Valpolicella. For the Il Frutteto dei Salumi line, Walter Ceradini and his collaborators created new products using, in addition to the finest-quality Italian pork, the best citrus fruits from our peninsula, thus showing greater awareness of all the fragrances that nature gives us. The Il Frutteto dei Salumi line therefore takes shape in the sweet encounter between authentic, artisan charcuterie from Valpolicella and all the freshness of selected citrus fruits: lemon, bergamot and orange.
