Classic Italian Salami Typical of Cremona - no Garlic

The origin of the Bonemerse salami dates back to Roman times from the presence of pig breeding in the Po Valley.

Ingredients:

- selected pork meat
- salt
- dextrose
- sucrose
- natural flavors
- spices
- antioxidant: E300
- preservative: E252 - E250

Non-edible casing

Organoleptic Characteristics:

Appearance: Cremonese Salami features a thin and natural casing that wraps around a dark red pork meat mixture, interspersed with small pieces of white fat.
Taste: This salami offers a rich and full flavor, where the high-quality pork meat and the well-balanced fat combine for a distinctive taste. The spices in the Cremonese Salami give it a unique flavor, making it an excellent addition to any antipasto platter.
Smell: It has an inviting smell, with notes of pork and spices. The absence of garlic makes the overall smell of the salami less pungent, highlighting the other aromatic nuances.
Texture: This salami has a compact and firm texture, with good slicing resistance. The bits of fat inside provide a pleasing texture contrast when eaten.

How to Enjoy:

Cremonese Salami is an extremely versatile Italian product and can be enjoyed in various ways. Here are some suggestions on how to appreciate it:

Antipasto: It's perfect to serve as an antipasto. You can slice it thinly and serve it with other cured meats and cheeses, olives, and crisp bread. The spices in the salami make it a great complement to other strong flavors.

Sandwiches: It's a great choice for sandwiches. You can slice it thin and pair it with cheeses like provolone or Parmigiano Reggiano, and add fresh vegetables like lettuce or tomatoes for a flavorful lunch.

Cooking: You can use the Salami in various dishes. For example, it can be cubed and added to risottos or pasta, or used as an ingredient in a pizza.

Tasting: For a more refined tasting, try serving the Cremonese Salami with a good red wine. The robust flavor of the salami pairs well with a medium or full-bodied wine, like a Barolo or an Amarone.

Remember, to fully enjoy Cremonese Salami, it's important to slice it thin. This allows you to fully appreciate its texture and flavor. Also, take the salami out of the fridge about 30 minutes before eating it to allow the flavors to fully develop.

How to Store Salami:

To best preserve the Cremonese Salami and maintain its quality and flavor, follow these tips:

Temperature: The salami should be stored in the refrigerator, preferably in the least cold area, where the temperature should be between 4°C and 8°C.

Packaging: Once opened, the salami should be wrapped in food paper or in a food plastic bag to prevent the air from drying it out. Avoid plastic film, as it can retain moisture and promote mold growth.

Consumption: After opening, the salami should ideally be consumed within a week. If you notice the presence of mold, you can remove the spoiled part, making sure to cut beyond the visibly spoiled area.

Whole cured meats: If you have a whole unsliced salami, it can be stored at room temperature in a cool and dry place for a longer period, as long as it is in a well-ventilated environment and away from sources of heat or direct sunlight.

Always remember to leave the salami at room temperature for about 30 minutes before serving to allow the flavors to fully develop.