SALAMI

Our salami is based on a traditional recipe including the following ingredients:
- Portions of meats from rear legs (not used in Culatello)
- bacon and loan muscles

The above ingredients are grinded and mixed with salt and pepper as well as our home-made Malvasia wine.

Salami is cured in animal gut during winter; it can be eaten fresh (after minimum 40 days) or dry (after 5 months or more).