Salame Senese
Ingredients: pork meat, salt, lactose, dextrose, saccharose, natural aromas. Processing: the leanest meat is cut and kept in a cold store for 3 days. Then it is minced and mixed with the other ingredients, and wrapped in a synthetic bowel (0,5 kg. and 0,8 kg. sizes) or in a natural bowel (2,5 kg. size). Seasoning: 20 days for 0,5 kg. size; 30 days for 0,8 kg. size; 60 days for 2,5 kg. size. Sensory analysis: red colour dotted with white, strong taste of natural aromas, garlic and pepper flavours
