Archive

sano-steccata-peperoncino

17 Dec PANCETTA STECCATA
al Peperoncino

The Pancetta Steccata ( hot pepper seasoned). Extremely lean bacon obtained by cutting as close to the chest as possible, after a slight seasoning it is sewn and hung, a completely manual work. After the aging process, the taste is mild and slightly spicy. This...

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sano-steccata

17 Dec PANCETTA STECCATA
al Pepe

The Pancetta Steccata (pepper seasoned) . Extremely lean bacon obtained by cutting as close to the chest as possible, after a slight seasoning it is sewn and hung, a completely manual work. After the aging process, the taste is mild and slightly spicy. This kind...

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sano-salamella

17 Dec La Salamella
di fegato

La Salamella di Fegato (Liver Salamella). Made employing the same criteria used by our ancestors, the Salamella di Fegato is prepared with a mixture of liver and finely minced pure pork meat, stuffed into natural casings and hand-tied into a “horseshoe”. The presence, among other...

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sano-cicolana

17 Dec La Cicolana

The Cicolana. It is a traditional homemade cold cut that takes its name from a mountainous area in the province of Rieti. Made with selected pork meats, stuffed into natural casings, hand-tied, and dried slowly with the air of the "Monti della Laga National Park...

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sano-aquilano-schiacciato

17 Dec L’Aquilano Schiacciato

The Aquilano Schiacciato salami is a regional specialty typical of our area. It is produced with a lean fine ground.  Stuffed into natural casings. The culture of conservation through time of the ancient artisan traditions, has led the company SANO to implement the "pressing" process,...

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sano-lonza

17 Dec La LONZA
AMATRICIANA

The Amatrician Lonza, as the aged “capocollo” is called in our region, is a cut of fine meat obtained from the pork’s neck. Seasoned with natural spices and flavors, it is stuffed into natural casings and left to age. The harmonious and round taste evokes...

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sano-la-corallina

16 Dec La Corallina

The Corallina. This is an original salami of finely-ground choice pork meats, stuffed into natural casings and hand-tied. The tasty and lean paste is sweetened with cubes of lard that enhance its flavor....

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sano-guanciale

16 Dec Il Guanciale Amatriciano

The Guanciale Amatriciano ( pork cheek) , indispensable for the famous Amatriciana pasta, is obtained from the throat of the pig, salted and seasoned with spices well before moving on to the drying stage. Removed from the salt, drained and tied with string, the Guanciale...

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sano-aquilano

16 Dec L’Aquilano

The Aquilano Tondo salami is also a typical product of pure pork. Encased in natural casings....

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