Small Salami Archivi - Salumificio Franceschini Gino

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 rube

Weight kg. 0.500 c.a.
Medium grind
Hand-tied
Minimum seasoning 20 days

The Campagnolo salami comes from an ancient peasant tradition. The secret of its sweet taste is to be found in the extraordinary attention that characterizes each stage of processing. The choice of cuts of meat is done scrupulously, favoring only the best that will subsequently be ground to form the typical medium grain. Keep it at home in the practical 500g format. about: combined with other pillars of the Italian gastronomic tradition such as cherry tomatoes and mozzarella will make a great impression.

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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.

Details

Salamini

Weight kg. 0.200 approx. the one file of n. 3 pieces
Medium / fine grind
Hand-tied
Minimum seasoning 15/20 days

Traditionally, this salami was born as a snack that was carried in the saddlebag during hunting trips, so it had to be very nutritious and made with healthy ingredients. Even today this tradition is respected, only national pork is used, checking the additives and every stage of processing. In this way, salamis are born with precise organoleptic and nutritional characteristics, with a sweet and savory taste and an aromatic scent.

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Stuzzichino

Weight kg. 0.200 c.a.
Medium / fine grind
Smooth
Approximate seasoning 7/15 days

A unique, sweet and refined taste. Perfect to be enjoyed as an appetizer or as a snack at any time of the day. Made with fine cuts of meat, lean and delicate, it should be tasted very young in order to savor all the freshness.

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Wild boar salami

Weight kg. 0.400 c.a.
Pork and wild boar meat
Fine grind
Minimum seasoning 30 days

One of the most famous animals of the Mediterranean scrub, the wild boar has been used since Roman times for the production of sausages and cured meats. The careful preparation and the delicate balance of the ingredients make salami with wild boar a characteristic product, rich in taste and worthy of appearing on the most prestigious tables. It is characterized by a fine-grained grind and by a low presence of fat, and is an excellent gastronomic aperitif but also suitable for the end of a good dinner.

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