What it is
Aged Tuscan salami made from pure pork, associated with the Valtiberina tradition and supplied in a practical kg format for professional portioning.
Producer and format
The product name identifies the Valtiberino reference and supplier records identify Polo SpA. It is ordered by kg, a format that lets kitchens plan slicing and portions according to service needs.
Product profile
The salami has the firm texture and savoury, seasoned character expected from an aged pure-pork salami. It is suited to thin slicing, where the aroma and structure can be appreciated without making the portion heavy.
Professional uses and quantities
Use it for antipasti, mixed boards, cold buffets, sandwiches and focaccia fillings. As a starting point, allow around 50 to 80 g per guest for a mixed board and adjust to the other ingredients and the role of the salami in the menu.
Errors to avoid
Do not cut very thick slices, leave the product exposed to air for long periods or serve it straight from an overly cold storage condition. Use a clean knife and keep the slices covered until service.
Storage and handling
Store the salami according to the pack instructions. After opening, protect the cut surface, refrigerate as indicated and use within the stated period while keeping the product away from strong odours.
LAPA logistics in Switzerland
LAPA supplies the Valtiberino kg format across Switzerland to restaurants, hotels, caterers and delicatessens. The format supports planned slicing, board preparation and regular professional orders.
Who it is for
For professional kitchens looking for an aged pure-pork salami for antipasti, boards, sandwiches and cold food preparation, with quantities that can be planned by kg.
