A traditional Italian pork salami named after the town of origin in Italy. This is a course salami, lightly spiced, aged and dry cured in a white casing. Historically made with the most expensive casings and best meat available it has a light pepper taste, with sweetness that comes from the fat. One slice will quickly become ten.
|Average Per Serve
|Average Per 100gm|
pork 95%, salt, dextrose (corn flour), preservative (250 (nitrate)), fermented red rice, herbs and spices, starter culture.
6 months from pack date.
Chiller 0 – 4 ° C