Why we love it
A great salame al tartufo (truffle salami), rich, intense, made with the lean meat of locally reared pigs. This is an outstanding salami that perfectly balances the earthy and strong flavour of the truffles and the delicate, almost sweet, flavour of the meat.
This truffle salami is perfect as an appetizer or a part of an antipasti or charcuterie platter, or even at the end of the meal to finish off the wine.
The artisan who made it
The production of cured meats and sausages in Mantua it goes back to a very ancient tradition of breeding pork. Various finds have in fact documented that it was already practiced by the ancient Etruscans, who raised and ate pork almost 2500 years ago, and it is so much part of the culture that even today, in many families the tradition of the winter killing of pork persists. Pig breeding is so widespread in these territories that in the areas of oltrepo Mantovano there is an average of about 5 pigs per inhabitant.
This is where Salumificio Storti started. Working with exceptional ingredients, and following millennial traditions, the Salumificio Storti, a family artisan butchery, has been producing authentic, traditional local cured meat.
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