It is the typical salame of our Mantua countryside, "hot" processed as was once done in the courts, at the time when only one slice had to be enough to accompany a lot of polenta ... to be consumed matured but still soft to the heart.
Typical aspect of "homemade" salame. Aroma with hints of garlic and wine, complex and sharp taste. Soft paste, sharp, balanced flavour. Cut the slices quite thick (2-4 mm) with the classic sharp knife. Accompany the salame with toasted polenta or as a stuffing in the sandwich.
Pairing and Wines
Perfect when eaten on its own, it can be alternated with polenta, grana padano cheese, mostarda, oil dip with raw vegetables, Mantua bell peppers, sweet mustard, white flatbread and salted bread.
The wines of the boulder clay hills and Lambrusco complete and enrich the taste of Vecchia Osteria. A valid alternative is the Barbera del Monferrato which on the palate is lively, full-bodied, soft and cheerful.