Salami Milano, Pork, 150g
Regular price Rs. 799.00
Inclusive of All Taxes. Shipping calculated at checkout.
Made in the Milan-area of northern Italy, Salami Milano is Italy's favourite salami. It is made by coarsely grinding high quality pork meat and mixing it with salt, pepper and garlic, before hanging it to dry in a temperature-controlled environment for up to nine weeks.
This aromatic salami is perfect for a meat and cheese platter, a panini, or a pizza.
Featured Recipe: FD Muffuletta Sandwich
Not suitable for vegetarians. Country of origin: Italy. 
Net weight: 150 grams
About Simonini:
Simonini was started by Celestino and Cesarina Simonini in 1927 as a small family-run butcher shop in Modena, Emilia-Romagna region of Italy. In the 1950s they started producing processed meats, specifically Mortadella, before branching out into a complete range of Italy's famous cured and cooked meats. Cutting-edge production technologies and state-of-the-art systems that respect the environment and most importantly food safety standards combine with the dedication, hard work, tenacity and respect for tradition passed down in the Simonini family over the years.
Simonini Mortadella with Pistachio, Pork, 150g
Regular price Rs. 799.00 Sale price Rs. 639.00 Save 20%
Inclusive of All Taxes. Shipping calculated at checkout.
*CLEARANCE SALE (BEST BEFORE DATE: 10/04/2023)*
Mortadella is a large Italian sausage made by emulsifying pork and fat seasoned with salt, black pepper and spices. Simonini's Mortadella is emulsified with delicious pistachios gently cooked. After cooling it is soft, silky smooth and thinly sliced.
Serve it on a meat and cheese platter, stuffed into pasta, or piled high in a New Orleans-style Muffuletta sandwich with salami, ham, olive salad and Swiss cheese.
Featured Recipe: FD Muffuletta Sandwich
Not suitable for vegetarians. Country of origin: Italy.
Net weight: 150 grams
About Simonini:
Simonini was started by Celestino and Cesarina Simonini in 1927 as a small family-run butcher shop in Modena, Emilia-Romagna region of Italy. In the 1950s they started producing processed meats, specifically Mortadella, before branching out into a complete range of Italy's famous cured and cooked meats. Cutting-edge production technologies and state-of-the-art systems that respect the environment and most importantly food safety standards combine with the dedication, hard work, tenacity and respect for tradition passed down in the Simonini family over the years.
