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Mariola di Salame 600g ca.

Antica Ardenga

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€23.20
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Mariola di Salame is one of the most unique and difficult to produce salamis in the whole Po Valley tradition. Curiously, it is only produced in the provinces of Parma and Piacenza.

Mariola is the name of the very thick, fatty casing that protects the salami: this characteristic, thanks to the decidedly lean mixture and an ageing process of at least 130-150 days, makes this salami's softness last a long time. Antica Ardenga is one of the very few producers that, thanks to the meat of its fatted pigs, is able to successfully produce this salami that is so prized and refined. After ageing in the cellar, the result is one-of-a-kind: an amazing taste, mature consistency, and deep, concentrated aromas.
SKU SAA0004
Manufacturer Antica Ardenga
Prodotto in Italy
Regione Emilia-Romagna
Peso netto 600g
Price/Kg €38.67 / Kg
Ingredients Pork, Cervia sea salt, Lambrusco wine, spices. Preservative: potassium nitrate. For more information on product labels, please contact our Customer Service department. The information on the labels of the products may vary for reasons beyond our control, therefore, there may be discrepancies between the information on the site and that on the products delivered. Please always check the information on the product before consumption or use.

Manufacturer History

Antica Ardenga is a small company that produces limited quantities of cured meats from the Bassa Parmense, a region long devoted, through tradition and an ideal climate, to producing high quality cured meats. From Culatello, the undisputed king of Italian cured meats, to other sausages long tied to local traditions, all our products come from the meat of pigs born and raised on our farm, fed with our company's GMO-free products, raised to age 14 months, and butchered at around 260 kg. The company is one of the thirteen producers that make up the Culatello di Zibello Consortium, a Slow-Food Presidium, as well as a producer of such typical products as Mariola (cured and for cooking) and Spalla Cruda (with and without bone), both of them also Slow-Food Presidiums.

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