The salami is produced by the fermentation of raw meat, mainly mince, bacon and shoulder, coarsely ground, mixed with salt and various other natural spices and left to mature in a controlled environment. The seasoning consists of three distinct phases that differ in the conditions of temperature and relative humidity, as well as their durability. After the process of steaming and drying, ageing itself has a duration ranging between 4 and 5 weeks at a temperature of 10/15°C. After that, the product will be packed, labelled and ready for commercialization.
- It tastes hot and lightly peppery, ideal for your favourite recipes.
- Sliced to perfection to enjoy as is or on your favourite pizzas and more.
- Gluten-free and without milk derivatives, the slices are perfect to be enjoyed by pork lovers.