Description

Description of the pasta de luganega production process: Pure pork paste obtained with a mixture of selected meats that are minced, salted and stuffed

Pasta de luganega or lucanica pasta, whatever you prefer, we are always referring to that. We are always referring to one of the most authentic and traditional flavors in Trentino. We are talking about this delicious salami made with lean pork and lard, mixed with pepper, salt and garlic. Unlike lucanica, however, the pasta is not stuffed. In this way it can be used in a thousand different ways. Whether cooked or raw. Also in this case it is a genuine salami and particularly suitable for all ages.

Really usable in a thousand ways. From the preparation of gourmet dishes, up to being able to taste it individually. Because lucanica pasta can also be eaten like this, raw, or make it the queen of grilled dishes and chops. In the summer, in fact, it is not at all unusual in the meadows of Trentino to see decent kilograms of properly grilled lucanica pasta. And accompanied by good warm bread, or by dishes of beans or vegetables as a side dish. But not only. Because if alone, with a little spice and side dishes, pasta de luganega is particularly good, in "company" it really manages to give its best. That is, used as an ingredient for more elaborate recipes.

This is the case, for example, of pasta with luganega sausage and asparagus. That is, pasta de luganega crumbled into a first course which gives a lot of flavor, especially if browned with onion and other spices. If, of course, you prefer other flavors to those of asparagus, nothing prevents you from trying other tasty combinations. Passing from the first to the second, however, it can be used whole. With the classic shape of a roll, baked in the oven and served with vegetables or potatoes.

Cooked pasta de luganega can therefore become an excellent variant also for snacks or appetizers that are all to be enjoyed. For example, the crumbled pieces served on croutons with creamy cheeses for a simple and quick "finger food". Or the tasters of pasta de luganega served on soft bread together with cherry tomatoes or other side dishes, a bit like bruschetta.

Characteristics

Type of meat: Selected pork from the European Community

Ingredients: Pork, salt, spices and garlic. Preservatives: E250, E252

Allergens: Gluten: NO GMOs: NO Allergens: NO

Nutritional characteristics per 100 g : Kjoule/Kcal: 1275/304; Fat(g): 25; of which saturated (g): 8.9; Carbohydrates (g): 1.2 of which sugars (g): 0, Protein (g): 18, Salt 2.5

Organoleptic characteristics: Colour: red and white coarse-grained dough, Taste: typical of fresh salami, tasty. Consistency: compact.

Conservation : keep in the fridge at +0°+2°C