Spianata is made by stuffing a natural gut casing with very finely minced pure pork, peppercorns and large lardons made of prime quality fat. It is then pressed into its distinctive shape.
Rovagnati Salamis are a fusion of unique, traditionally Italian flavours and fragrances, refined by professional curing experts.
Listed in the AIC Guide 2019/2020*
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*See the official Italian Coeliac Association (AIC) website for more information on coeliac disease and a gluten free diet: www.celiachia.it
Nutritional values per 100 grams
|Energy value||1242 kJ - 299 kcal|
of which saturated fatty acids
of which sugars