This is a salame that takes us back in time; with its typical knobbly shape it is stuffed into the blind intestine which allows for a long maturing period while maintaining softness. For this reason it was the last salame to be eaten.
It is produced without sugar, flour or any other additive or stabilizing agent.
- Only from heavy pigs of between 180 and 230 kg
- Ingredients: pork meat, salt, pepper, nitrates, Fortana wine, garlic
- Maturing: between 3 months and 1 year
- Weight: between 500 gm and 1 kg
- Sales: whole
