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Salame Bergamasco

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High quality salami, obtained with selected meats of heavy Italian swine, and with a particular blend of aromas and spices typical of the Bergamo tradition. The grinding grain is coarse (8mm), it is stuffed into exclusively natural casings and of medium / large size. As tradition dictates, it is tied exclusively by hand and patiently aged. The widespread presence of white-green colored molds complete its artisanal identity.

Origin

Gerosa Valbrembilla

Producer

Rasmo Salumi

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The territory
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Our products are born in an uncontaminated mountain environment at 760 meters above sea level, rich in greenery. We consider it to be an essential added value for the quality of the products, for the consumers and for those who live, work and produce in the mountains.

The Supply Chain

Gerosa

STEP 1

Grinding

Type of meat: pork

Size of the grinding grains: 8 mm

The grinding of our selected Italian pork is the first step for the production of Salame Bergamasco. The processing of the meat leads to coarse grinding grains, about 8mm, which are then mixed with aromas and spices typical of the Bergamo tradition.

Gerosa

STEP 2

Binding

We tie the Bergamasco salami exclusively by hand as required by the butchery tradition of the Bergamo valleys. A label is affixed to each piece with all the indications of production and ingredients.

Gerosa

STEP 3

Aging

Temperature And Humidity: Controlled

Duration: 40 days

The aging of Salame Bergamasco takes place naturally in our rooms at a controlled temperature and humidity. The quality of the mountain air contributes to the correct maturation of the product.

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