Carchelejo Salami Extra Tripa Blanca
Carchelejo Salami Extra Tripa Blanca
Carchelejo Salami Extra Tripa Blanca

Salami┃Spain

Carchelejo Salami Extra Tripa Blanca

₱238.00

*Price may vary depending on weight

Pork. Salami Extra Tripa Blanca is a type of salami that is made with pork, garlic, and spices. It is typically cured for at least 2 months, but some Salami Extra Tripa Blancas are cured for up to 4 months. The salami is typically wrapped in a casing made from white tripe, which gives it a distinctive flavor.
Size
Gluten-free
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₱238.00
 

It can be enjoyed on its own, or it can be used in charcuterie boards, sandwiches, salads, and pasta dishes. Mortadella Iberico can also be cooked, such as in a risotto or a pizza.

Store in the refrigerator. It will keep for up to 2 weeks. Wrap it tightly in wax paper or parchment paper and then place it in an airtight container or a zip-top bag to prevent drying and odors from affecting the flavor.

About Carchelejo

Carchelejo began its journey back in 1960. Its origins go back to a traditional butchery where pigs were sacrificed from the local herds of the area, thus supplying the town that today bears its name. With these meats, artisan sausages were made, which is why Don Bernardino González and his wife, Doña Juana Lomas, founders of the company, began marketing them in nearby towns.

Little by little and thanks to the determination of its founders, the fame of its products was extended throughout the Province of Jaén, extending its radius of action to other bordering provinces, mainly Cordova.

Following the tradition of the environment, the products that began to be elaborated were those that, generation after generation, have been elaborated in the Region of Sierra Mágina, natural park where the industry is located, such as chorizos rosario, sausages, butifarras and hams.

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Salami

Salami, a cherished cured meat with origins tracing back centuries, has captured the hearts and palates of food enthusiasts around the world. This flavorful and aromatic sausage is crafted through a careful curing and aging process, resulting in a rich and savory taste that can vary depending on the type and region of production.

From spicy pepperoni to the classic Italian Genoa salami, the diverse range of salami varieties offers an array of flavors and textures. Whether sliced onto pizzas, incorporated into sandwiches, or enjoyed on charcuterie boards, salami adds depth and complexity to a multitude of dishes.

When it comes to wine pairing, the bold and hearty flavors of salami call for wines that can complement its robustness. For traditional Italian salami like Genoa or Soppressata, opt for a medium-bodied red wine like Chianti or Sangiovese. These wines can harmonize with the salami's herbal notes and create a satisfying balance on the palate.

For spicier salami varieties like pepperoni or chorizo, a red wine with some heat, such as a Zinfandel or a Syrah, can enhance the sausage's spiciness and create an exciting fusion of flavors.

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