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Negroni Cremona Salami


Cremona salami was aptly named 'salsicciotto' ('large sausage'), because it could be eaten fresh, boiled or roasted. Documents from the 16th century indicate that the salami was distributed to convents and was known and appreciated by the nobility of the time, even beyond the territory of Cremona. A document from 1853 describes the Cremonese as inventors of several varieties of Wonderful quality salamis. The original need to cure pork during the autumn and winter months was to provide nutritional food for the spring and summer months.

Ingredients: Pork, Red Wine, Salt, Pepper, sucrose, antioxidant, sodium nitrate

£3.66 per 100g