Seasoned sausage without fennel seeds Salumi tomeo fooodle.it
Seasoned sausage without fennel seeds Salumi tomeo fooodle.it
Seasoned sausage without fennel seeds Salumi tomeo fooodle.it
Seasoned sausage without fennel seeds Salumi tomeo fooodle.it

Seasoned sausage without fennel seeds

Out-of-Stock
€6.50

Seasoned sausage without fennel seeds

Short description: For its production we use the shoulder, the ribs and the trimmings of the bacon. To them we add wild fennel seeds and chilli flakes or myrtle. 30 days of curing give our sausage its typical intense red color and an unmistakable scent.

Ingredients: 100% pork, salt, natural flavors.

Preservative: E252 potassium nitrate.

Antioxidant: Sodium ascorbate.

Casing: Natural gut not edible.

Store: 4 -8° C.

Matured for 30 days.

Allergens: The product does NOT contain ALLERGENS.

The product does not contain gluten or lactose.

Produced and packaged by Tomeo Toribio & C. snc. Loc Isca Abate - Perito, Cilento (SA).


DICHIARAZIONE NUTRIZIONALE/Nutrition Declaration (Per 100g)
Valore energetico/Energy
  1489,5 kJ - 356 kcal
Grassi/Fat
  31,33 g
Di cui acidi grassi saturi/Of which saturates
  11,27 g
Carboidrati/Carbohydrate
  0,65 g
Di cui zuccheri/Of which sugars
 0 g
Fibre/Fiber
  0 g
Proteine/Protein
  14,25 g
Sale/Salt
  0,731 g

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For its production we use the shoulder, the ribs and the trimmings of the bacon. To them we add wild fennel seeds and chilli flakes or myrtle. 30 days of maturation give our sausage the typical intense red color and an unmistakable scent.

Our story begins in Perito, a small town in the Cilento hinterland overlooking the valley of the Alento river, which has always been dedicated to breeding and pastoralism, which still retains its ancestral territorial vocation. In this fertile and ancient land, there are our roots. Respect for the local charcuterie tradition is the peculiar characteristic of our company which bears the name of our family, a “classic” Cilento family in which values ​​are handed down and knowledge is preserved.

At the beginning of the 2000s dad Toribio, who has always been a farmer, decided to open a company slaughterhouse, realizing that focusing on the quality of the places means aiming for a higher quality of the final product. Then the family expands and, with it, the company also grows which, already specialized in pig breeding, has equipped itself with tools and environments suitable for the production of artisan cured meats. Today we breed, transform and package our cured meats as tradition dictates, to create, every day, good and genuine products that aim for excellence.

We produce timeless goodness, we do it as it used to be. But let's look to the future, investing in the present. In fact, since 2020, we have become an eco-sustainable company, equipping ourselves with a photovoltaic system that allows us to produce clean energy with minimal environmental impact, protecting the nature that surrounds us and whose value we are consciously respectful of. Our entire production chain is managed in an ethical and responsible manner, through the use of zero-emission machinery, without waste of water and without the production of sewage.

The meats we use for their production are processed with the sole addition of salt, pepper and local spices. All our products do not contain lactose or allergens.

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