This very finely ground salami typical of the Latium region is produced with high quality lean pork meat (especially boned pork shoulder). It is seasoned for 2-3 months in special little metal cages that produce the typical pressed shape. Slices are full-bodied and elongated. Pepper and garlic assure a mild spicy flavour.
PRODUCT INFORMATION
Net weight around 2 kg
Pieces per pack 2