• Size 0.200 kg average weight of one row of three pieces
  • Medium-fine ground
  • Hand tied
  • Minimum maturation 15/20 days
Traditionally, this salami was born as a snack and was carried in a knapsack during hunting parties, as it must have been very nutritious and made with healthy ingredients.
This tradition is still followed today by using only pork of national pigs and the additives are controlled at each processing phase.
Using this method, small salami with precise organoleptic and nutritional characteristics are created, with a sweet and flavourful taste and aromatic scent.
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