A triumph of taste. Our “Pig-Nic” salami is a rustic, coarse-grained cured meat of considerable size.
Cut of meat: mix of shoulder, mince and pork belly ground with an 8 mm plate.
Processing: stuffed into a collagen casing with a diameter of 10 cm, which allows it to keep its cylindrical shape compact and regular. It requires a particularly long maturation period (at least 60 days) due to its large diameter.
Weight: from 3.5 to 4.0 kg
Organoleptic properties: the slice has a bright red, relatively coarse grain.
Eating suggestions: Machine-sliced only and enjoyed with savoury croutons or bread.