This salame of ours is unique! A very balanced selection of meat is used with a slight leaning to the addition of more fat which, of course, has the specific function of keeping the product softer for longer.
The use of salt has been reduced to the minimum indispensable, whole peppercorns are used together with some carefully dosed crushed kernels and, the ‘concia’ mixture is simply a small amount of garlic in a good Fortana wine.
The result is a salame which, if properly matured, remains soft and perfumed with that unmistakeable taste of tradition.
- Only from heavy black pigs bred on our farm weighing between 230 and 280 kg
- Ingredients: pork meat, salt, pepper, Fortana wine and garlic
- Maturing: 4 months
- Weight: 400/700 gm
- Sales: whole
