Salame Romagnolo con lardello

Our Salame Romagnolo con lardello

Craftmanship, reasearch of all the best local ingredients and slow and natural curing are the elements that make the romagna's sausage. The recipes is passed down by generation through generation. The mixture is prepared with only the best 100% italian meat, enhanced by the addition of Cervia sweet salt®. The addition of lard makes the product one of its kind.

How we realize

Addition of lard to the dough
Expertly flavored
Typical recipe from the Romagna tradition
Sweet and soft taste on the palate

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

Energy	1380 KJ/332 KCAL
Fats	24x2
Of which saturated	10
Carbohydrates	0,4
Of which sugars	0,2
Proteins	28,1
Salt	4,4

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.

other products