The fragrance of yesteryear’s salami aged in a cellar imbibed with echoes of wine and pepper. It offers a slightly zestier taste than our Gentile salami.
In the past preparing tasty salami, but not too salty, was really an undertaking, because salt was the only ingredient that allowed preservation... The solution was found in the area surrounding Parma with the development of an exquisite recipe with a limited amount of salt, fine salt, among other things, coming from nearby Salsomaggiore. The Salame Gentile was born from the great charcuterie tradition of these places and from here its journey has begun, which has led him to make known its tastiness all over the world.
Gentile del Contado is the prince of salami, produced using only noble pork meat such as leg, sirloin and a small dose of prime quality pancetta (pork belly). The thorough maturation and the pronounced addition of spices with pepper, garlic and cloves give it a lingering, one-of-a-kind aromas and flavour.
Also the cut of this salami is a ritual: the casing must be removed in the rounder and wider part, the slices must be cut slantwise and must be about 3-millimetre thick, so you can taste it in all its delicacy.
Homemade bread, wood-fired bread, wholemeal bread, bread, in all its more traditional expressions, is the perfect element to combine with salami Gentile del Contado. A classic combination of Padania area is to accompany it with the matured coppa, rolled pancetta and Prosciutto di Parma and of course, given its area of origin, do not forget to propose it with ripened Parmigiano Reggiano cheese.
To balance the sweetness of this meat we can count on Barbera, Bonarda and Croatina with their sparkling characters, their lively and fresh notes. The combination with the still versions of these wines should be tasted as well: a little more aged and elaborate, for a more structured wine and food experience.