Galantine

GALANTINA

Galantina is made with pancetta lean veal, pistachio nuts and black truffle. The mixture is placed into a desired type of mold, soaked in a salt, spice and Marsala solution for up to 50 days, then wrapped in a veal membrane or cheese cloth. It is boiled for 35 minutes for each 2 Ibs. of meat. Once cooked and cooled galantina can be served sliced. It must be kept refrigerated and consumed within a short period of time.