Salame

Made with all cuts of pork, even the most noble parts as shoulder, cup, bacon, loin and fillet. The minced meat, after being seasoned with spices, is stuffed and tied by hand in a gentle casing, characterized by a slight layer of fat that is used to keep the salami soft. It remains in maturation for at least 2/3 months and then is ready to make you feel its good taste…