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Dry-cured neck

Dry-cured neck


Neck of local pigs, cropped and selected. Salting approximately two weeks is at the dry mixing salt and spices in the right dose, alternating rest carefully massage the end of that the neck is washed vigorously, and put to dry in a ventilated place and warm. Is then protected with a gut or bandaged with straw paper and bound with rope to be hung for a curing of at least sixty days. The characteristic taste and delicacy of the meat salami make this a necessary ingredient for a good appetizer cold or sandwiches.

CAPSTSV 500 g half vacuum packed 16.50€ TVA Incl.

48h of freshness!

Fast deliveries by controlled temperature transport by STEF ITALIA.

Via della Santissima Annunziata, 1225/C
55100 Lucca ITALY
Tel. +39 0583.426060/426191
Fax. +39 0583.426085
Partita Iva e Codice Fiscale 00142430461
E-mail: info@salumibenvenuti.com
P.E.C.: info@pec.salumibenvenuti.com
Codice SDI: M5UXCR1

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