The history and tradition of Veneto in the production of salami dates back to Roman times. The use of spices in pork meat, both the lean and the noble fatty parts, and then aging it in cellars is a technique that continues with the evolution of time, but in the end, it is perhaps the cold cut that remains most true to its origins. The Roncolato family produces it from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions.
Shipping costs £40.16, free over £249.40
Price VAT included
The history and tradition of Veneto in the production of salami dates back to Roman times. The use of spices in pork meat, both the lean and the noble fatty parts, and then aging it in cellars is a technique that continues with the evolution of time, but in the end, it is perhaps the cold cut that remains most true to its origins. The Roncolato family produces it from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions.
