Pressed “nervetti” loaf and “nervetti” salad
Cut of meat: made up of connective tissue and veal (70%), animal gelatin, vegetables in variable proportions (peppers, onions), sunflower oil, vinegar, salt, natural flavourings, parsley.
Processing: the parts of connective tissue and veal are boiled and cut into small pieces. Vegetables are then added in varying proportions, salt and flavourings.
Weight: 1 kg. loaf / 0,5 kg (salad)
Organoleptic properties: a red-white colour and an intense and very characteristic flavour.
Eating suggestions: typical of the gastronomy of northern Italy, they can be served as a quick appetizer or to accompany grilled polenta.