Speciality Raw Salami > Salame di Fassone Piemontese (beef salami)

Salame di Fassone Piemontese (beef salami)

Type of product
Cured raw salami

Fassone Piedmontese meat (55%), pork (25% lean meat, 20% bacon) , salt, sugars: dextrose, sucrose, natural flavors and spices. Preservatives: E251 (sodium nitrate). Antioxidant: E300 (ascorbic acid).

Salami product with a milled medium grain of selected meat cuts from the prized Fassone
Piemontese cattle breed and pork Italian, giving it a delicate taste on the palate.
Stuffed in the natural 'pealed' hog or 'straight' bovine casing in the typical shape and size of
the "tourist" raw salami; 15 to 20 cm in length, weighing between 300 to 400 g per portion. It
is then hand tied or netted according to customer requirements.

Contains no dairy derivatives, gluten or GMO

This process takes place in two distinct phases: a drying phase in which the product
receives warm air in order to remove moisture for about five days and the actual
curing phase in which temperature and humidity remain constant until optimal curing
is achieved. The curing period varies from 15 to 30 days.

The weight of each salami is about 350 grams. Truffle salamis are traditionally tied in
3 pieces chains, weighing a total of approx. 1 kg per chain.

Shelf life

Truffle raw salami does not have a pre-defined shelf life; nevertheless it is best before 3/4 months from curing to fully appreciate its organoleptic properties.


Antica Cascina at Anuga Food. 10-14 October 2015
Antica Cascina at Anuga Food. 10-14 October 2015
Come visit us at Anuga Food at Hall 11.2 Stand B-64, in Cologne Germany from October 10th to October 14th.