La Ret De.Co


La ret, the salami typical of Capriolo in Franciacorta, is a large cured meat that was once made to be eaten on special occasions like weddings, baptisms and other ceremonies and, during the summer months, it was a favourite dish of the labourers who worked the fields. La Ret has very specific characteristics: the raw material must come from pigs reared no further than 30 kilometres from Capriolo and the meats are hand-minced using a knife, then finely ground and finally locally grown sage and garlic, as well as a good dose of white Curterfranca are added. The resulting mixture is packed into the pig’s bladder or stomach and the end product can weigh from 4 to 14 kilograms. The smaller pieces are ready for the market after five months while the bigger ones after two years.

CONTATTI

  • Capriolo



Iniziativa realizzata nell’ambito del bando Wonderfood & Wine di Regione Lombardia e Unioncamere Lombardia per la promozione di Sapore inLOMBARDIA

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