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Chianti is a wine I’d happily put on the table with a plate of salumi. What caught my eye here is that Viani puts it in the salame itself. They use just a little, enough for the wine to come through while you can still taste the pork and garlic. I’d choose this one for someone who usually goes for a classic Italian salame and fancies trying something a little different.
The Viani family has been making salumi in Tuscany since 1922. Today, the fourth generation carries on that work in San Gimignano, where the family makes Tuscan specialities including Finocchiona IGP and Prosciutto Toscano DOP.
This is the one I’d bring out while lunch is still on the hob. I like the slices a little thicker for this, with a few wedges of pecorino and a bowl of green olives to pass around. Put the board in the middle of the kitchen table and let everyone help themselves. If there’s a bottle of Chianti open for lunch, I’d pour a little alongside.
Energy: 1352 kJ / 325 kcal
Fat: 25.0 g
of which saturates: 10.2 g
Carbohydrate: 0.2 g
of which sugars: 0 g
Protein: 24.9 g
Salt: 4.13 g
Ingredients: Pork meat, salt, Chianti DOCG wine (2.35%), dextrose, saccharose, spices, antioxidant (E301), garlic, preservatives (E252, E250).
Additional information: Gluten-free. Dairy-free.
313 Railton Road
Herne Hill Station
London
SE24 0JN
Mon-Sat: 8:45am-6pm
Sun: 8:45-5:30pm
