Salame Nobile Bettella - With Garlic
Salame Nobile Bettella is expertly prepared using all the noble parts of the TRANQUILLO® PIG, a gentle giant weighing over 300 kg and 22-24 months of age, of which nothing is thrown away.
Even the fatty parts in this salami are fundamental, as they retain all the aromas and flavors of the tanning, made with salt, pepper, nutmeg, nail, cinnamon, red wine and garlic.
The sizes are also different, larger to allow the meat to mature properly and to mature for a long time.
Packaging specially designed to maintain the freshness of the products.
Fast and secure shipments
- Pork meat (origin: Italy)
- Sea salt
- Antioxidant: E301 sodium ascorbate
- Preservatives: E250 sodium nitrite, E252 potassium nitrate.
Appearance: Cylindrical externally with a white and greyish color and a tied surface. The fat is white when cut, and lean is red.
Aging: Approximately 40 days.
Average nutritional values per 100 g of Salami
Energy value: (kj/kcal) 1494/360
Fats: 29 g
of which saturated fatty acids: 11 g
Carbohydrates: <1 g
of which sugars: <0.1 g
Proteins: 25 g
Salt: 3.1 g
Moisture: 42 g
Ash: 4.4 g
What is "Maiale Tranquillo®"?
"Maiale Tranquillo®" ("Tranquil Pig") is a concept that was born in the 1960s and refers to a particular type of pig farming that focuses on animal welfare, natural growth, and quality nutrition. This approach contrasts with that of intensive farming, avoiding stress, poor living conditions, and accelerated growth for the animal.
The "Tranquil Pig" grows freely, outdoors, breathing clean air, and is not subjected to any kind of force to allow "high-performance" growth in reduced time. On the contrary, its natural rhythm of development is respected: it takes two years for the meat to firm up and for the right layer of fat to develop. The goal is to reach a weight of 300 kg with patience and attention, through the use of adequate spaces and careful genetic selection.
Nutrition plays a key role in this process. The diet is mainly based on corn produced and dried directly by the company that raises the pigs. This allows direct control over the quality of the food provided to the animals and contributes to enhancing the produced fat, which becomes a distinctive sign of the meat.