Produced with the same raw materials and the same care as its “big brothers”, the traditional salami has an unmistakable flavour, but concentrated in a reduced size.
Cut of meat: mix of lean meats (shoulder and mince) and fatty meats (belly, throat and lard)
Processing: the mixture is ground with an 8 mm plate with the addition of salt, pepper and an infusion of garlic and wine. The procedure is the same as for the other salamis, but the maturing period is much shorter so that it is ready to be eaten after about 10 days.
Weight: about 200 gr
Organoleptic properties: despite the short maturing period and a hint of spiciness, it has a pleasant and rich flavour.
Eating suggestions: an absolute must on the table, for a varied and tasty appetizer.