Salame 'Il Perugino' (Pork)

*The indicated price is per kilo

A salami obtained from the selection of shoulder and belly parts in optimal percentages, such as to enhance the anatomical parts used. The pigs used are always pigs born and bred in Umbria.

After the largest pieces of pork have been cut up, the meat is minced to make salami, which is then seasoned with salt, ground and peppercorns, and garlic according to the recipe.

Curing is always carried out in a humid and then ventilated environment for a period of 45 to 60 days.

The product is sold in a 300g vacuum-sealed piece.