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Description
Content: 200g or 300g
Ingredients: Pork, salt, natural flavouring, black pepper aroma, lemon aroma, black pepper grains, antioxidants: ascorbic acid (E300), preservatives: sodium nitrite (E250)
How to enjoy: Serve thinly sliced with bread or Italian cheese as an antipasto, drizzled with extra virgin olive oil.
Origin
CALABRIA, ITALY
The production of salamis in Sant’Angelo in Calabria dates back to the end of the 11th century when Sicily was conquered by the Normans. Tradition, culture and generational secrets give Italy its status of producer of the best cured meats. Salvatore, a local butcher, started the company in 1950 and has since been a protector of the Sant’Angelo IGP salami and a range of award-winning products including hams, pancetta, cured sausage and capocollo made from carefully selected raw materials.
