Salami Our salami are made using cuttings of almost all the pig's meat parts.
This cuttings are mixed with some fat pig's part, forming a mixture that is flavoured with black pepper, white wine and other spices, leaving a very low concentration of salt to enable meat's preservation.
This mixture is then sacked into natural bowels of different thickness and lenght: the biggest, called "gentile", has a 80 days seasoning, whereas other bowels called "cannetta" or "filzetta" needs only 60 days.

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