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Sopressat's (salame soppressata) salami pork dry-cured sausage in Rostov-na-donu online-store Myaso i Artel, OOO | Buy Sopressat's (Salame Soppressata) salami pork dry-cured sausage Rostov-na-donu (Russia) | Myaso i Artel, OOO : Allbiz
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Sopressat's (Salame Soppressata) salami pork dry-cured sausage

Sopressat's (Salame Soppressata) salami pork dry-cured sausage
  • Sopressat's (Salame Soppressata) salami pork dry-cured sausage
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Brand:MeatArtel
Country of manufacture:Russia
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Description

Sopressat's (Salame Soppressata) salami pork dry-cured sausage from the producer.

You can obtain all detailed information on production on phone numbers:

+7 (499) 3940222, +7 (906) 1836100, +7 (926) 1890922.

Delivery on all regions of the Russian Federation.

Cash and clearing settlement.

Full package of documents

The dry-cured salami prepared according to the Italian recipe in a natural white mold.

Structure: pork, salted pork fat, black pepper, wine, salt, spices.

Weight: 400 - 1200

Nutrition value on 100 g of a product: proteins of 20,5 g; fats of 37 g

Power value: 428 Kcal / 1170 kJ

Expiration date: at t 0+6 C - 60 days, at t-18 C - 180 days, after opening - no more than 72 h within an expiration date.

Price: 1000 r for 1 kg

TU 9213-004-0185818072-2016

Sopressat's (Salame Soppressata) salami is the kind of a salami produced in the southern provinces of Italy (Calabria, to Bazilikatya, Apulia, Sicily).

Prepares from chopped pork.

For preparation of sausage meat is small chopped, salted, mixed with spices (the type of spices depends on area of production) and placed under a press for a period of up to seven days ("pressare" - to press, place under a press), from here and the name Sopressata.

At the following stage forcemeat is placed in a natural cover and hung out in special cameras where temperature and humidity are strictly controlled, for a period of up to sixty days for sausages of the small size and up to hundred twenty days for sausages of the big size.

Characteristics:
Brand:MeatArtel
Country of manufacture:Russia
The method of preparation:Raw-cured
Information is up-to-date: 10.01.2022

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