After only 15 days, this was the first test of the quality of the ‘salume’. If it had the classical sweet taste, perfumed with a deep red colour it meant that the entire production would be one of quality.
We still produce it today in the traditional way with the classic mixture of garlic and wine with a maturing process of at least 2 weeks.
- Only from heavy pigs from 180 to 230 kgs
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic, nitrates
- Maturing: 15 to 20 days
- Weight: 300/400 gms
- Sales: either whole in straw paper or vacuum packed
