A famous salami, it is cylindrical in shape and of considerable size, but its distinctive feature is the very fine mixture, called “grain of rice”.
Cut of meat: the mixture is made up of completely denervated shoulder and skinned throat.
Processing: ground with a 3.5 mm plate with the addition of salt, pepper and a hint of garlic.
Stuffed in a 10cm diameter collagen casing, it needs to mature for longer than other salamis to obtain a good compactness between the fatty and the lean parts.
Weight: about 3.5 / 4.0 kg
Organoleptic properties: the slice is pink and the fatty part is reminiscent of a grain of rice.
Eating suggestions: it has a sweet and delicate flavour that goes together perfectly with a simple bread roll.