Rustic “Gentile”

In appearance it is similar to the “classic gentile”, but its mixture is that of Piacenza PDO salami.

Cut of meat: the meats are from Emilia and Lombardy.

Processing: the mixture is ground with a 12 mm plate, then stuffed into a “budello gentile” (large intestine), hand-tied and left to mature for at least 30 days.

Weight: 0.8 / 1.1 kg

Organoleptic properties: coarse-grained, when cut it has a ruby ​​red colour with pinkish lardons of fat.

Eating suggestions: easy to peel, delicate taste, it is highly appreciated to complement a cold cut platter or for offering an aperitif accompanied by a glass of red wine.