Salami Archivi - Page 2 of 2 - Salumificio Franceschini Gino

Salame all’aglio

Weight kg. 1 / 1,200 c.a.
Flavored with fresh garlic
Coarse grind
Unbound
Minimum seasoning 20/30 days

Salami flavored with garlic and quality wine, all squeezed through the traditional cloth, with the typical traditional shape. Stuffed in natural casing.

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Salame Milano

Size 3.50 kg average weight
Fine ground
Diameter 90 mm
In a net
Minimum maturation 60 days

Lean pork subjected to fine grinding, combined with a very long maturation period (90 days), produce the characteristic “grain rice” effect. Salame Milano was born from the patient dedication of master salami makers and became the prince of the table thanks to its bright red colour, an intense and full scent and delicate sweet flavour. Put couple of strictly thin-cut slices into the middle of the traditional “michetta Milanese”, a typical white bread, or indulge by combining it with more fanciful ingredients.

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Salamella Passita (dried)

Size 0.600 kg average weight
Medium-fine ground
Smooth
Minimum maturation 15/20 days

More than salamelle, they are two specialities. The chunky and short curved horseshoe-shape, for Passita (dried) elungated and thin for Rustica (matured), are expertly processed by master salami makers. The best pork cuts are chosen to keep the natural tenderness intact. The slow maturing, which determines the name “passita”, is chosen exactly to confer its unmistakable delicateness. Even the spices are used sparsely to not break the harmonious taste of the meat. Instead for Rustica, tradition requires a short maturation to preserve its characteristic sweet flavour for your appetising first courses.

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Matured Spicy Sausage

Size 0.600kg average weight
Seasoned with chilli
Coarse ground
Minimum maturation 15/20 days

From Naples with passion, the delicious coarse-grained spicy sausage: a strong flavour that bursts out at the first taste and wins you over with all its strength. Its characteristic spicy flavour comes from a sapient mixture of the best coarse-ground cuts of pork, combined with flavourings and spices, especially hot chilli and the special “droga Calabra”. Ideal to enrich the most classic of dishes of the Neapolitan tradition: pizza.

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Rustica (Matured Sausage)

Size 0.600 kg average weight
Medium-fine ground
Smooth
Minimum maturation 15/20 days

More than salamelle, they are two specialities. The chunky and short curved horseshoe-shape, for Passita (dried), elungated and thin for Rustica (matured), are expertly processed by master salami makers. The best pork cuts are chosen to keep the natural tenderness intact. The slow maturing, which determines the name “passita”, is chosen exactly to confer its unmistakable delicateness. Even the spices are used sparsely to not break the harmonious taste of the meat. Instead for Rustica, tradition requires a short maturation to preserve its characteristic sweet flavour for your appetising first courses.

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Salame Modena Small

Size 0.500 kg average weight
Medium ground
Hand tied
Minimum maturation 30 days

The salumificio Franceschini Gino presents salame Modena & Modena, made by strictly following the recipes that master salami makers pass down through generations. His prime pork is finely ground to produce its unmistakeable medium-coarse grain. It is stuffed into shapes of an intentionally reduced diameter to ensure that exceptional and characteristic tenderness. Served on a platter, ready to be hand-carved, it will win over your guests for its delicate flavour and fragrant taste. Appetising on a slice of bread along with shavings of grana.

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Salame Ancient Recipe

Size 1/1.400 kg average weight
Hand cut
Coarse ground
Hand tied
Minimum maturation 30 days

Its name "Salame montanaro" (mountain salami) comes from an old farming tradition, as our town is at the foot of the Modena Appenines. In the winter they used to kill a pig in each farmhouse for family use. A pig was reared in each familywith the cooking leftovers, acorns and maize; bringing it to weigh over 200 kg. The mountain dwellers came down from the nearby mountainsand together with the farmers they did “Apcaria”, in other words, they killed the pig and each piece was given its value. The value of mountain salami is especially due to the lean meat of the pig, rump, shoulder, pieces of ham and 15/20% of bacon. It was all ground and mixed, seasoned with natural flavourings, wine, garlic and stuffed in to natural casings. Then the salame montanari dried in the kitchen in front of the fireside and were left to mature in the old cellars. By following these principles, our products are guaranteed under the use of only national certified meat. Following ancient traditions, heritage of an old Modenese farming custom.

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Salame Gentile

Weight kg. 1 / 1,200 c.a.
Medium grind
Unbound
Minimum seasoning 30 days

It is a bagged charcuterie product obtained from the processing of minced pork. For the production, only pork from national farms is used. The finished product consists of pork mince, seasoned and stuffed into natural (gentle) gut, not tied. The shape is cylindrical tubular. The length at the end of maturation is on average 30 cm.

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Salame Modena

Weight kg. 1.00 approx.
Medium grind
Hand-tied
Minimum seasoning 30 days

The Franceschini Gino salami factory presents the Modena salami & amp; Modena, produced strictly following the recipes that the master butchers have handed down for generations. Its first choice pork is minced to its unmistakable medium-coarse grain. It is stuffed into shapes with a deliberately reduced diameter to guarantee that exceptional and characteristic softness. Served on a cutting board, ready to be cut with a knife, it will conquer all your guests for its delicate flavor and fragrant taste, spread on a slice of bread and accompanied by parmesan flakes. [/ Testimonial]

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