The preferred parts are the ossocollo (pork neck), shoulder, bacon, loin and leg with a blend of selected spices. The cuts are processed just after the slaughtering, minced, pasted, stuffed and hand-tied. The salami is stored for 3 days in drying cellars and then 2 months in ageing cellars. The result is a product of medium grain, lively colour, strong taste with spiced tones.
INGREDIENTS: Pork meat, pork belly, salt, spices, antioxidant: E300, preservatives: E250, E252.
For allergens see ingredients in bold.