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ROMAGNOLA MATURED SAUSAGE

5_Salsiccia_Romagnola

Nutritional values ​for 100g of product (Art. 95)

energy
1805 435 kcal
fat
35 g
of which saturates
14 g
carbohydrate
0 g
of which sugars
0 g
protein
30 g
salt
3,7 g
levoni_emozionale_ricette_panino_salame-romagnola

History and
interesting facts

History and interesting factsSausage typical of Romagna by a small diameter, horseshoe shape and soft paste. The slow maturing allows obtaining a perfect balance between the spices and the carefully selected and processed meat part.

Organoleptic
properties

Handcrafted appearance, natural casing, typical shape, coarse mincing. Nice meat-red colour, compact, soft slice, smooth texture, round and harmonious aroma. Upon tasting it releases a sweet, balanced, flavour, captivating, one slice leads to another.

Pairing and Wines

Semi-ripened cheese cubes, such as pecorino or cow's milk malga cheese pair well with the Sausage of Emilia Romagna. Good artisan bread or taralli are essential. Olives and pickles give balance to the oiliness and the oil dip with raw vegetables lighten the snack as well as giving colour.
The Sausage of Emilia Romagna pairs well with various types of wines, as long as they are fragrant, fruity, young and expansive. Perfect Gutturnio CDO Sparkling with a vinous aroma with notes of red fruit, with a fresh, lively flavour.
Where to buy
Where to taste
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