Produced according to ancient country recipes, just like our grandparents used to make.
All the tender and lean parts of the pig are used. The fresh meat comes from heavy Italian pigs and is combined with only local, natural spices and herbs, artisanally processed, and aged slowly. After 60 days, it develops a very aromatic white bloom on the outside. Encased in a fine sow casing, it can be produced in sizes ranging from 4 kg to 6 kg and up to 1.7 meters in length. For the longer format, the salami is delivered tied to a wooden board, making it particularly attractive for display.
