Salami,Italy Salumificio Lombardi price supplier

Very tasty cured, fermented and air-dried meat.  The main feature of this Tuscan salami is the coarsely minced pork meat and fat.  A thorough curing and drying process lasted between 45 to 60 days gives this salami a very distinctive taste.  In addition, salt, pepper, garlic and various herbs are added to give additional flavor.  It is perfect for all occasions - breadkfast, quick lunch, buffet or simply sliced thin or thick, whatever your preference is, in order to enjoy to the hilt with a little bread and a glass of Chianti!