Spreadable Salami 'Il Cremoso'

*The indicated price is per kilo

Salami obtained by revisiting the ciauscolo production technique.

The salami is always very soft and should be kept in the fridge to preserve its organoleptic characteristics.

Only lean meat and belly fat, the latter in a higher percentage to make the product more 'creamy' to the taste. Only the tastiest parts of the pig are used: shoulder, ham and bacon.

The meat is minced three times with smaller and smaller moulds to obtain a very fine grain. The curing process involves the use of salt, pepper, crushed garlic and a little wine.