Salame stagionato

Cured Salami

Gluten Free

Salame Ravanetti is produced by our master artisans according to an ancient peasant tradition. We only use Italian pork meat and high quality ingredients to obtain a salami with an unmistakable taste, just as it once was.
The family recipes handed down from generation to generation, combined with modern technological innovations, care and attention in the preparation, have allowed us to keep our Salame as good as in the past.
The ruby red colour, the intense aroma that is released when the slice is cut and its delicate flavour make this product a jewel of the typical local cured meat production.
It is also known as Salame “gentile”, so defined by the type of casing used in the processing and which identifies the highest quality among salami.

Handling:
Salami must be consumed after removal of the casing.
We recommend slicing it by hand, cutting the slices diagonally in order to obtain ovals of almost double the diameter of the salami: tradition establishes that the slices should have a thickness of about a grain of pepper to savour it at its best.

Storage:
Once sliced Salame must be stored in the refrigerator protecting the exposed part with cling film.

Our cured meats come from pigs born, raised, slaughtered and processed in Italy