The “Casareccio” Salami is very reminiscent of the salami of our mountain area.
To make it, at San Bono we use practically all parts of the pig: ham, shoulder, loin, lard, belly, throat..
With no added sugar, gluten and milk derivatives, it is enriched with only a few peppercorns which release their aroma when cut.

Cut of meat: mixture of most of the pork cuts.

Processing: the grind is 16 mm; a low concentration of salt is used for spicing and only pepper, cloves, cinnamon, garlic infusion and wine are added. The mixture is then stuffed into a fat-free “cresponetto” casing and hand-tied.

Weight: 0.6 / 0.8 kg

Organoleptic properties: the various cuts are easily visible in the slice, thanks to the 16 mm grinding; it is lean despite the size of the lard. The absence of sugars leaves the salami particularly soft when tasted.

Eating suggestions: reminiscent of the snacks of the past, accompanied by a slice of bread and a good red wine.