Why we love it
This salamino with garlic is the perfect snack or accompaniment to a glass of Lambrusco. This salamino with garlic, made from lean locally reared pig, has a delicate taste with a hint of garlic flavour.
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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