This is a very particular type of salame with a taste of yesteryear traditions. It is preserved in slightly less lean and more sinuous budelli which keeps the meat soft and imparts that particular taste of the salame from the Parma lowlands.
It is produced without sugar, flour or any other additive or stabilizing agent.
- Produced only from heavy pigs of between 180 and 230 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic and nitrates
- Maturing: minimum 2 months
- Weight: 400/700 gms
- Sales: whole
