Stringa Salame is a typical Lombard salami produced in the Cremona area. It is so called because the salami is elongated and remembers a string. The stringa is produced with pork bred in Italy and selected in a company located in Cremona. The Stringa Salame is a short-aged 30-day reddish salami, with a fine grain. This salami is finely chopped and tasted with short-seasoned cheeses.
Cremona, Lombardia - Italy.
Pork meat, salt, skimmed milk powder, dextrose, lactose, natural flavors and spices, antioxidant: E300, preservative: 252 / E250, flavor enhancer: E621.
HOW IT'S MADE
Stringa Salame Lombarda is made with selected pork of Italian origin, meat and fat grinding is medium, it is added to dough salt and pepper in grains to flavor the salami as well as spices and white wine. The pasta has ruby red color, it is compact and consistently cut. It is sautéed in calf gut and seasoned in special rooms at controlled temperature and humidity for at least 45 days.
Stringa Salame Lombarda is excellent consumed as an aperitif, with bread or as a snack. The perfect match is with low seasoned cheeses and not very structured red fresh wines.
In the fridge at 4°C / 8°C.
About 100 g thinly sliced or pieces about 100 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.