The recipe for making Brenta Paganella Cooperative's nostrano salami is the same one that has always been handed down in farming families. Although we use modern machinery and equipment, we continue to produce this salami using the traditional method and offer a typical product of our valley. The garlic is left to infuse in Teroldego and then filtered to enrich the mixture with the garlic's aroma while preventing pieces of garlic from remaining inside. The sausage is left to dry in a protected, temperature-controlled environment until it achieves its typical softness and unmistakable flavor.
Nostrano salami is ideal for an aperitif or snack accompanied by aged or fresh cheeses, jams and a robust red wine: a Teroldego, Lagrein or Marzemino. Beer is an interesting pairing: the round flavor of nostrano salami goes perfectly with an intense dark beer.