A genuine salame is made from a precisely dosed mixture of lean and fat pig meat, spiced and encased in organic bowels, generally pork intestine.
Once encased, the salame is kept in a pre-maturation room for about a week and then dry cured for 70- 80 days in special ventilated cellars.
The length varies from 10 to 60 centimetres
To be eaten cut into long, diagonal slices to best appreciate its sweet and delicate flavour.
|Pezzatura prosciutto||1/2 (mezzo prosciutto)|