Typically produced in the Lunigiana areas between Massa and Spezia, it is also called “mortadella nostrale”.

Cut of meat: shoulder and belly are selected, then minced with an 8 mm plate with the addition of spices without gluten and milk derivatives.

Processing: the mixture is stuffed into a fat-free “crespone” casing and hand-tied.

Weight: 0.4 / 0.5 kg

Organoleptic properties: it has a faintly squat shape and a slightly “fattier” taste than other salamis, in order to maintain its softness during maturing and to maximise its taste.

Eating suggestions: unique and different from other salamis, it is ideal for creating a varied and tasty appetizer, making everyone happy.