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SALAMI UNGHERESE MEDAGLIA D'ORO

1_Salame_Ungherese_Oro

Nutritional values ​for 100g of product (Art. 37)

energy
1723 kj / 416 kcal
fat
36 g
of which saturates
14 g
carbohydrate
0 g
of which sugars
0 g
protein
23 g
salt
4,1 g
levoni_emozionale_ricette_salame_ungherese

History and
interesting facts

This is the salame that had allowed Ezechiello Levoni to win the Gold Medal at the international expo “Modern Arts & Industry” of London in 1913. Its very fine grinding, a thorough selection of spices processed at the right time, the light slow, cold smoking with selected woods from Trentino and its maturation give Ungherese Levoni the typical characteristic and uniqueness which typify it.

Organoleptic
properties

Handcrafted appearance, natural casing with hand tying, beautiful bright red colour, cohesive slice, smooth texture. Rounded and balanced aroma, garlic, paprika and natural smoking can be perceived. Upon tasting its texture is interesting, it releases a complex, sharp flavour in the mouth with notes of paprika, smoke, matured meat and perfect balance of lean and fatty meats.

Pairing and Wines

When tasted on its own it gives out its full strength and character, it goes well with pickled vegetables, baby onions, gherkins, gardener and traditional types of bread. It supports strong flavors such as horseradish sauce and medium spicy mustard.
We suggest a Teroldego Rotaliano CDO boasting a dry, structured flavour or a young, lively Langhe CDO Nebbiolo, balanced in its ethereal, fruity and zesty aromas.
levoni_emozionale_ricetta_millefoglie_salame_ungherese

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