In appearance it is similar to the “classic gentile”, but its mixture is that of Piacenza PDO salami.
Cut of meat: the meats are from Emilia and Lombardy.
Processing: the mixture is ground with a 12 mm plate, then stuffed into a “budello gentile” (large intestine), hand-tied and left to mature for at least 30 days.
Weight: 0.8 / 1.1 kg
Organoleptic properties: coarse-grained, when cut it has a ruby red colour with pinkish lardons of fat.
Eating suggestions: easy to peel, delicate taste, it is highly appreciated to complement a cold cut platter or for offering an aperitif accompanied by a glass of red wine.