Products: Salame with or without lard
Salame is a sausage encased in natural gut, "gentile" or "filzetta".
Once the salame is encased it spends about a week in a drying room and then move on to the maturation phase which varies from two to four months, depending on the size of the product.
The variants of salame we product are manifold: pure pork, pork mixed bovine PGI of Marchigiana breed, with or without lard, knife cut fillet.
Bottega della Carne "Celli" di Cedrini Donatella - P.IVA 00829890417 - C.F. CDRDTL57C64H949H - SDI: M5UXCR1
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: labottegadellacarne@libero.it - PEC: bottegadellacarne@id-postacert.it
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: labottegadellacarne@libero.it - PEC: bottegadellacarne@id-postacert.it
