Antipasto Romagnolo Natural Salumi

Our Antipasto Romagnolo

Refined trilogy of sliced cured meatss: the romagna's dried sausage is a pillar of cured meats making, the salame antica ricetta, a traditional and high quality product and the romagna's cured coppa (air-cured pork meat) with cloves and cinnamon, realized as tradition dictates. A mix of exceptional cured meats capable of representing of of Romagna's cured meat making in a single box.

How we realize

Trilogy of sliced products: Salsiccia Passita Romagnola, Coppa stagionata Romagnola and Salame Antica Ricetta
Preformed tray, ideal for enhancing the "moveable slice" effect

Cervia Sweet Salt

Immersed within the regional park of the Po Delta, the Cervia salt pan is an area dedicated to environmental protection and enhancement, currently active in the production of sea salt. It is the northernmost site in our country, with a history dating back to Roman times when they began harvesting salt and accumulating it in acervus, pyramid-shaped mounds. Hence the name of the locality, Cervia.

Cervia salt is integral sea salt, as its origin is the seawater, which is brought into the salt pan through the inlet canal. It is then evaporated and concentrated until it reaches the actual salt production. Integral because, once harvested, it is exclusively washed with water of high saline concentration.

Nutritional Values

Average values for 100g of product

SALSICCIA PASSITA ROMAGNOLA

Energy	1694 KJ/407 KCAL
Fats	30,3
Of which saturated	12,2
Carbohydrates	0,4
Of which sugars	0,0
Proteins	33,3
Salt	4,3

SALAME ANTICA RICETTA

Energy	1289 KJ/309 KCAL
Fats	19,2
Of which saturated	7,7
Carbohydrates	0,4
Of which sugars	0,0
Proteins	33,7
Salt	4,7

COPPA STAGIONATA ROMAGNOLA

Energy	1184 KJ/284 KCAL
Fats	18,3
Of which saturated	7,3
Carbohydrates	0,4
Of which sugars	0,2
Proteins	29,4
Salt	5,2

The values are to be understood calculated on the basis of a daily production batch.
Any fluctuations depend on the natural characteristics of the product.
The nutritional declaration refers to the requirements of EU Reg. 1169/2011.

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