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La Viola of Canossa
 
 

Viola is obtained from the shoulder of the pig. The meat employed comes only from well-fed pigs, born, raised and butcher in Italy.

It is comparable to the Paleta Iberica and the bone has already been removed.

It is very suitable for the hand knife cut.

It is different from the aged shoulder for the presence of natural herbs and spices in the salt and for the cut that keep intact the pig’s paw.

Main features:

-    light and accurate salting
-    no preservatives added, nor other chemical additives
-   A long natural aging time in the specific and unique climate of the territory of Val D’Enza Valley between Reggio Emilia and Parma
-   Hand made and limited production

Ingredients: Pork meat from pigs born, raised and butched in Italy, sea salt, natural herbs and spices (cuts from 7,00 to 7,50 kg).

 
     

   
     
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