Mini Rosette by Maison Duculty - 350g
If you kept the salami in the fridge, leave it at room temperature for at least 30mn, then cut it into very thin slices before eating. As simple as that!
To enhance your experience, we do recommend a dry white wine with some touch of acidity and minerality. We mostly have in mind the Chablis, a Chardonnay wine from Burgundy region, or a white Sancerre. If you'd like to enjoy red wine, then we would recommend a light, fruity red wine with a very low tannin level (Alsace Pinot Noir, or Beaujolais Primeur for example) to make sure the wine taste is not altered while eating your french salami.
|Ingredients||pork meat, salt, sugars (lactose, dextrose from wheat, saccharose), pepper, garlic, ferments. preservative: saltpeter.|
|Preservation||salami is a delicate product prone to drying up: Ideally it should be put out of their original wrapping, then wrapped in butcher paper, kitchen towel or aluminium foil at room temperature in a cool, ventilated and dry storage (12 to 18°C), if not possible, place it in the vegetable compartment of the fridge. It is best to consume the salami within 1 to 2 weeks after you started slicing it.
Read more about preserving dry salami
Disclaimer: These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
This family-run business, located in the heart of the Pilat Regional Nature Park, in the town of Terrasse-sur-Dorlay (Loire), is now a major brand in charcuterie production. It makes cured charcuterie using an ancestral artisanal method, which has been handed down through the family since 1816.
To make a high quality product, The current owner Gaëtan Duculty scrupulously respects the artisanal production methods of his ancestors, with no chemical additives. It all begins with stringent selection of ingredients, with shoulder, lard, loin, spare rib, breast or ham from regional farmyard pigs raised outdoors.
Next, the meat is naturally matured in the pure air of the Pilat Regional Nature Park.
The saucissons, in a natural pork casing, are dried on wooden bars, enabling the development of the fungus that guarantees its unique flavour. Gradually, this fungus, named ‘Penicillium roqueforti’ grows around the charcuterie. The maturation period lasts several weeks (and up to 18 months for certain pieces). This production method guarantees an authentic taste.
Guided by tradition, Maison Duculty holds the title ‘Maître-Artisan’ (Master Artisan), a major French label which guarantees professionalism and quality in the making of their products, and are certified as an ‘Entreprise du Patrimoine Vivant’ (Living Heritage Company), a symbol of their attachment to our rural and traditional roots.