Schiacciata is obtained from a mixture of shoulder meat, tenderloin and bacon. It is a cured meat similar to the soppressata but with a different shape and is flavored with hot pepper and wild fennel, then stuffed into natural casings and subsequently closed in the appropriate grills and aged for 80 days. It is smoked naturally.
Processing phases: Schiacciata is obtained from a mixture of shoulder meat, fillet and bacon. It is a salami similar to the soppressata but with a different shape, it is flavored with hot pepper, wild fennel, it is stuffed into natural casings, subsequently closed in the appropriate grills and aged for at least 80 days, smoked in a natural way which gives it a particular taste and perfume.
Organoleptic characteristics: When cut, it has a compact appearance tending towards soft, with a uniform natural red colour. The flavor is intense with balanced sapidity
Sold in slices of about 500 g or whole about 1700 g
Product subject to natural weight loss of 10%
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