Piccanduja, spicy pork salami, Salumificio F.lli Pugliese
cooled product 0 ° C to + 7 ° C
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selection | Content (weighed) | Packaging | Price EUR
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
This specialty from Calabria is made from raw, well-mixed pork and bacon that is twisted together with hot, fresh peperoncini. Then the mass is filled into intestines, smoked briefly and air-dried for 1 month. It is an exciting condiment for the kitchen as well as on pizza, with pasta or in sauces.
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