Red wine-flavoured salame (Pork)

*The indicated price is per kilo

Salami made from selected parts of shoulder, ham and bacon of pigs born and bred in Umbria. After the largest pieces of pork have been cut up, the meat is minced and then seasoned with salt, ground and peppercorns and garlic.

At this point, the seasoned mixture exudes such an intense aroma that it is tempting to eat it even raw, then it is fed into a bagging machine. For stuffing, a type of casing with the largest calibre of sausage is appropriately used and tied to obtain a product that when fresh measures approximately 35/40 cm and weighs 750 g.

Curing is always carried out in a humid and then ventilated environment for a period of 45 to 60 days. For the maturing of the salami we select marc and red wine from Montefalco to give it the scents and fragrances of the Umbrian land and vineyards.

The product is sold in half pieces of 300g vacuum-packed.