Calitrana Sausage - SALUMIFICIO TORNILLO S.r.l. - Cured Meat
Calitrana Sausage - SALUMIFICIO TORNILLO S.r.l. - Cured Meat
    Calitrana Sausage - SALUMIFICIO TORNILLO S.r.l. - Cured Meat
    Calitrana Sausage - SALUMIFICIO TORNILLO S.r.l. - Cured Meat

    Calitrana Sausage

    00031salumificiotornillo
    Tax included

    The Calitrana Sausage is produced without added preservatives, it is processed manually with meats coming exclusively from native pigs, grown with natural feed and not intensively reared. Available in the variants: Sweet, sweet pepper, spicy, semi-spicy and chain.

    The product represents an excellence of the territory certified 100% Made in Italy.

    Gusto

     

    Calitri sausage without added preservatives

    Casing: natural horseshoe-shaped, fresh product caliber 38/43

    Seasoning: minimum 21 days.

    Size: various (being an artisan product) from 250gr. at 300gr., and customizable by reservation

    Packaging: Vacuum packed with 180 days shelf life.

    Dessert: Pork, salt and fennel (without added preservatives)

    With Sweet Chilli Powder: Pork, salt, sweet chilli powder and fennel

    Semi-spicy: Pork, salt, chilli powder and fennel

    Spicy: Pork, salt, chilli powder and fennel

    Farmer: Pork (selected mainly from less noble cuts), salt, chilli powder and fennel

    Sweet chain cotechino: Pork (selected mainly from less noble cuts), pork rind, salt, chopped chilli and fennel.

    Semi-spicy with knife tip: Pork (cut with a knife), salt and spices, chilli powder and fennel.

    Region
    Campania
    Gluten Free
    Gluten Free
    7 Items
    00031salumificiotornillo

    Tornillo Salumeria is the result of the unwavering commitment and cultural heritage accumulated by this family over decades of experience.

    Their work has always been characterized by the meticulous pursuit of the perfect balance between preserving and enhancing ancient traditions and innovating production techniques.

    By manually processing meat exclusively from native pigs, raised on natural feed and in non-intensive conditions, they pay great attention to the seasoning and aging phases.

    They are passionate about these phases, considering them crucial to infuse the aromas, flavors, and scents of times gone by into their cured meats.

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