The mixture is made of pork meat born, breeded and slaughtered in Italy, 70% lean part, 30% fat part. The mixture obtained by grinding is quite big, to which is added salt and whole grains of black pepper all packed in natural gut.
When sliced, the salame presents an intense red colour, on which the pieces of white fat stand out. The fragrance is delicate and intense, the flavour sweet.
0,8 - 1 kg
50 - 55 days