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salamino milano pedrazzoli

Salamino Milano, Organic, Pedrazzoli (160g)

£8.70
(£5.44 per 100g)
Organic GlutenFree

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Explore new flavours with this organic Salamino Milano from Pedrazzoli. Similar to ‘cacciatore’ style salami, each delicious sausage is carefully crafted by artisans from lean pork cuts. They’re then delicately flavoured with fresh white and black pepper before being aged for 1–2 months.

Their smaller size makes them a perfect option for picnics, thinly sliced on crusty bread with butter and olive oil – or why not both? Serve with a lively, young red wine to complete your al fresco feast.
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Producer

Charcuterie afficionados Pedrazzoli call the wonderfully fertile and productive land of Emilia-Romagna their home, a territory in the north-east of Italy. Their hands have been busy making fine Italian meats since 1951, putting over half a century of experience under their belts. In 1996, they were one of the first salumificios (Italian for where cured meat is produced) to switch over to organic completely. Bravissimo.

Ingredients & allergens

Pork meat*, sea salt, cane sugar*, spices*.

* = produced to organic standards.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 1504
Energy (kcal): 363
Fat (g): 29.0
of which saturates (g): 13.0
Carbohydrate (g): 0.4
of which sugars (g): 0.0
Fibre (g): 0.0
Protein (g): 24.0
Salt (g): 3.6

Storage & prep

Store at a maximum temperature of + 4 ° C.

Suitable for home freezing, once defrosted please consume within 1 day.

Packaging

Food contact material: Plastic - Other (Recyclable - Widely recyclable)
Labels: Paper/Card (Recyclable - Widely recyclable)
Contains BPA: No

Exquisite cured meat
The largest online selection of top-notch organic charcuterie in the UK, at your fingertips.
Explore it here 

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