The “brother” of Salame Mariola, it has a rounded shape, is of considerable weight and, when cut, a ruby red colour evenly speckled with small pieces of fat.
Cut of meat: mix of lean meats (shoulder and minced) and fatty meats (belly, throat and lard). Processing: the meat is ground with an 8 mm plate; it is then spiced and stuffed into a “mariola” gut – in this case that of a sow – to obtain the right size.
Weight: from 1.8 kg to 3 kg
Organoleptic properties: when cut, the slice is compact and homogeneous, with rich aromatic hints.