ANTIPASTO DEI TRE SALUMI PIACENTINI DOP
A unique opportunity to taste the 3 Piacenza PDO specialities at once, available in different trays.
PANCETTA PIACENTINA DOP - made with Italian pork belly, rolled and hand sewn, cured for at least 4 months, COPPA PIACENTINA DOP – made with Italian pork meat, hand wrapped in natural casing, cured for at least 6 months, SALAME PIACENTINO DOP – made with Italian pork meat, characterized by large grain, minimum 1.5 months of curing.
PANCETTA PIACENTINA DOP - made with Italian pork belly, rolled and hand sewn, cured for at least 4 months, COPPA PIACENTINA DOP – made with Italian pork meat, hand wrapped in natural casing, cured for at least 6 months, SALAME PIACENTINO DOP – made with Italian pork meat, characterized by large grain, minimum 1.5 months of curing.
Company
SALUMIFICIO SAN CARLO
Salumificio San Carlo was born in 1979 as an artisan company, specializing in the production of dry-cured meats, such as Pancetta, Coppa, Salami, (typical of the Piacenza area), bacon, guanciale and other Italian cold cuts. It has been present for over thirty years among the producers of dry-cured...
Categories
Hams and salami
Company
SALUMIFICIO SAN CARLO
Salumificio San Carlo was born in 1979 as an artisan company, specializing in the production of dry-cured meats, such as Pancetta, Coppa, Salami, (typical of the Piacenza area), bacon, guanciale and other Italian cold cuts. It has been present for over thirty years among the producers of dry-cured...
Categories
Hams and salami