Listen Now part 2 of 4..
Wineguys Radio Dec 3rd 2011 This segment is all about Salumi… Mark DeNittis talks about some of the products and characteristics. Our Dry Sausage Line is produced having the lowest salt concentrations allowed (actually a centuries old ratio) and more importantly meets or is below a certain water activity level. Being that the nature of our dry sausage process from the lowest salt content, cold fermentation process, having no nitrites or nitrates we always meet even stricter USDA regulations and requirements. It’s simply about safe food practices, our traditionally produced dry cured products are not even considered a P.H.F. (Potentially Hazardous Food). The low salt is to allow you to taste how real salumi should be, yet there is still enough to make it shelf stable! Visit Mark DeNittis and il Mondo Vecchio Salumuari at www.mondovecchio.net
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