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 to offer a typical product of our valley. The sausage is left to dry in protected and temperature-controlled environments until it reaches its typical softness and unmistakable flavor.
Nostrano salami is ideal for an aperitif or snack accompanied by aged or fresh cheeses, jams and fruits such as kiwi, apple and pomegranate. For a stronger contrast, try it with olives or olive paste. The sweetness of the fatty component of homemade salami requires a young wine that is not too tannic so as not to cover its flavor. Beer is an interesting pairing: the round flavor of nostrano salami goes well with an amber pale ale.