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Negronetto was born from an intuition of Paolo Negroni who, having to get around a prohibition for Italian producers to slice their deli meats at the 1931 Nice Fair, had it produced in a smaller size, but with the same quality. |
The incomparably bright colour and delicious slightly spicy aroma are enhanced by the maturation following traditional Negroni rules and regulations. Result? The matchless flavour of a gourmet deli meat made for attentive demanding palates. |
To enjoy Negronetto in an original single-portion form, suited to all occasions, as a snack between meals or as an appetizer, try the new Morsi di Negronetto.
For those who instead love light food but don’t want to say no to flavour, there’s Negronetto Magro, with a maximum 20% fat content. |
This historical salami in Negroni's tradition is produced with chosen cuts of pure pork meat minced and mixed with salt and spices. Stuffed into natural horse casing, it is manually tied and aged for at least 25 days for an unrivalled rich, savoury flavour.
Weight: 0,22 kg.
Slicing: with a knife. |
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