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Rovagnati Sliced Salame Milano

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Rovagnati Sliced Salame Milano meats
Rovagnati Sliced Salame Milano
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  • Pork
  • by Rovagnati
  • Italy

Rovagnati’s Salame Milano is everything you want out of classic salami. First, there’s the size—the slices are larger than many salamis but also oh-so thin. That contributes to the melt-in-your-mouth texture, as does the finely ground pork and bits of fat. Then, the flavor—it's mild and delicate, with a savory-sweet balance and subtle hit of garlic. Their shape makes them ideal for salami rosettes, served next to sunset-tinged Cossanella for an eye-catching antipasto platter.

“I love this salami on my charcuterie board with a washed rind cheese like Taleggio and some olives. You can even top your pizza with it!”
, Murray’s Merchandising – New York, NY
Italian Pork Meat, Salt, Dextrose, White Pepper, Sodium Ascorbate, Garlic, Lactic Acid Starter Culture, Sodium
Nitrite, Potassium Nitrate
  • Salami is one of the most popular types of Italian salumi (cured meats), made by chopping or grinding meat and supplementary fat, salting and seasoning the mixture, and stuffing into casings.
  • The sausages are hung to cure, ferment, and dry, which is where the salami firms up to its final texture, develops its flavor, and becomes more shelf-stable.
  • Salami can contain a range of flavors and spices—this one is seasoned simply with salt, white pepper, and garlic.
  • Salame Milano (traditionally made in Milan) is known for its sweet, delicate flavor and the fine grind of the pork.
  • Rovagnati crafts this salami in Lombardy, Italy, but slices it in the United States, ensuring the final product is both traditionally made and incredibly fresh.
  • These thin slices can be the star of your next Italian sub with Rovagnati Mortadella, Prosciutto di Parma, and provolone, with a drizzle of Murray's Italian EVOO and Ramp Up Ramp Vinegar.
  • They’d also be delicious sliced into strips and folded into your next frittata.
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