It bears the name of this area and originates from the very old recipes of our salami factory. It stands out for its 12 mm grind, has a delicate aroma and a sweet taste.
Cut of meat: parts of high quality lean meat are expertly mixed with a minimum part of fat.
Processing: the mixture is ground with a 12 mm plate, then stuffed into a natural pork casing, hand-tied and left to mature for at least 30 days.
Weight: 0.5 / 0.8 kg
Organoleptic properties: when cut, the slice is lean, coarse-grained, with a delicate taste thanks to its spicy notes.
Eating suggestions: like all local salamis, it is perfect in its simplicity, to be enjoyed as an appetizer or snack.