In the picturesque setting of the region of Molise, in the town of Cercemaggiore, the “Spina Salumi” company has been preserving the ancient art of cured meat production for generations, offering high-quality products that capture authentic flavours and traditions.
A distinctive element that sets the Spina Brothers’ products apart is the use of oak seasoning, a process that imparts a unique and unmistakable character to their specialties.
A Connection to Nature and Tradition
The decision to use oak for seasoning cured meats is intentional. This valuable wood, with its unique properties, enhances the products with a rich and enveloping aroma, elevating their taste while ensuring optimal preservation in line with age-old traditions.
An Artisanal Seasoning Process
Each stage of the oak seasoning process is handled with expertise and care by master salami makers.
The cured meats are meticulously hung in cellars, where the fresh, oak-scented air surrounds the products, allowing them to slowly develop their signature aromas and flavors.
The Result: Unique and Unmistakable Products
Thanks to this oak seasoning, the cured meats from “Spina Salumi” stand out for their exceptional quality and extraordinary taste.
Every slice encapsulates centuries of tradition and expertise, offering a timeless culinary experience to those who savour them.
A Journey Through Taste and History
Tasting an oak-seasoned cured meat is like embarking on a journey through time, rediscovering authentic flavours and a deep-rooted passion for tradition.
Each bite offers a unique experience—a tribute to craftsmanship and a love for fine food.
In conclusion, oak seasoning is a cornerstone of the production process at “S Salumi,” giving their products a distinctive character and inimitable taste.
This is a company that continues to honour the art of charcuterie with respect for nature and a dedication to tradition, offering every customer an unforgettable sensory experience.
, offering high-quality products that capture authentic flavours and traditions.
A distinctive element that sets the Spina Brothers’ products apart is the use of oak seasoning, a process that imparts a unique and unmistakable character to their specialties.
A Connection to Nature and Tradition
The decision to use oak for seasoning cured meats is intentional. This valuable wood, with its unique properties, enhances the products with a rich and enveloping aroma, elevating their taste while ensuring optimal preservation in line with age-old traditions.
An Artisanal Seasoning Process
Each stage of the oak seasoning process is handled with expertise and care by master salami makers.
The cured meats are meticulously hung in cellars, where the fresh, oak-scented air surrounds the products, allowing them to slowly develop their signature aromas and flavors.
The Result: Unique and Unmistakable Products
Thanks to this oak seasoning, the cured meats from “Spina Salumi” stand out for their exceptional quality and extraordinary taste.
Every slice encapsulates centuries of tradition and expertise, offering a timeless culinary experience to those who savour them.
A Journey Through Taste and History
Tasting an oak-seasoned cured meat is like embarking on a journey through time, rediscovering authentic flavours and a deep-rooted passion for tradition.
Each bite offers a unique experience—a tribute to craftsmanship and a love for fine food.
In conclusion, oak seasoning is a cornerstone of the production process at “Salumi,” giving their products a distinctive character and inimitable taste.
This is a company that continues to honour the art of charcuterie with respect for nature and a dedication to tradition, offering every customer an unforgettable sensory experience.