It is made from the lower part of the pork cheek, salted and left to rest for about a month. Cleaned and dried, it is taken to the cellar where it matures for at least 6 months. Unlike lard, it is about 6-7 centimetres high, with a vein of lean running through it, as it encloses the ligaments of the jaw muscles, fat and lean are of a beautiful pink colour.
Try it as if it were a common sausage - sliced, thinly sliced or lightly warmed on fresh bread; however, its best known use is certainly in sauces, especially all'amatriciana and alla carbonara.
INGREDIENTSPork, salt, spices, natural flavourings, preservatives: potassium nitrate (E252), sodium nitrite (E250).
Nutritional information
Average nutritional information per 100 g
Energie | 2512 kJ/ 609 kcal |
Fette | 61 g |
davon gesättigte Fettsäuren | 20 g |
Kohlenhydrate | 1 g |
davon Zucker | 0 g |
Eiweiß | 14 g |
Salz | 5.8 g |
TERRE DUCALI
Responsible food business operator: PROSCIUTTIFICIO SAN MICHELE S.R.L., Via Cavo, 16 - 43037 Lesignano De' Bagni (PR), Italy
Terre Ducali is a family business based in Parma that has been producing high-quality traditional Italian cured meats for generations. Terre Ducali offers creative craftsmanship for an innovative future.
Terre Ducali is committed to controlling the entire production chain, from the company's own pig rearing with its own feed production to the final processing in its own factory with control and inspection of all processing phases of the sausage products. This provides consumers with a complete range of high-quality, typical Italian sausage products.
TIPPS
Probieren Sie es aus, als ob es eine gewöhnliche Wurst wäre - in Scheiben geschnitten, dünn geschnitten oder leicht erwärmt auf frischem Brot; ihre bekannteste Verwendung ist jedoch sicherlich die in Soßen, insbesondere all'amatriciana und alla carbonara.
