Salame Romagnolo Rogers Collection

by Golfera - Rogers Collection. Product of Emilia Romagna, Italy.

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Salame Romagnolo is produced following an ancient “homemade” method, cased in natural gut and tied by hand. It’s made with select cuts of Italian heavyweight pigs. This is all Italian pork—the swine are born, raised, and slaughtered in Italy. Salame Romagnolo is a medium grain salami with a delicate touch of pepper.

The salami has been aged for 60 days. It is gluten and lactose free.  

Golfera was founded in the early 1960s in the small and ancient village of Lavezzola in Italy’s Emilia-Romagna region (near Bologna). Lavezzola has always embodied a long-standing bond between food and landscape and is famous for traditional Italian charcuterie. Golfera maintains complete control over their production chain. This starts with animal welfare, humane feeding and breeding and no antibiotic use after the third month of an animal’s life.  Each step leading up to the production process, occurs within a few kilometers of Golfera’s Lavezzola facility resulting in the lowest possible environmental impact.  They source their pork from a single farm of Italian born pigs to make a dedicated production exclusively for Rogers Collection.

About Rogers Collection.

Ingredients: Italian pork, salt, sugar, spices, sodium ascorbate, ascorbic acid, garlic, potassium nitrate, sodium nitrite, starter culture.