EACH PRODUCT HAS ITS OWN TEXTURE

EACH PRODUCT HAS ITS OWN TEXTURE

Fresh and seasoned cured meats can come from different cuts of meat, have different ingredients, but also different kinds of texture. This will influence for example also the aspect and the flavour. The meat, the fat and non-fat parts are minced in order to comply to the recipe and the product that will be realized. The texture of the mixture will be clear when the product is cut, showing the actual proportions between fat and the red and tasty meat. This is why the mincing affects not only the aspect but also the flavour and the actual properties of both fresh and seasoned cured meats. The texture of the salami for example can be divided into small, medium or large-seized mincing, even if it could be said also that every type of salami has its own characteristics. The process of mincing of Salumificio Storti is artisanal and follows antique traditions and recipes and this leads to unmistakable features in terms of aspect and flavours.