Matured for: 60 days;
Grain: fine, with fatty inclusions;
Standard weight: 1 Kg approx;
Provenance: swine born, reared and slaughtered in Italy;

Fabriano is a traditional salami from the Marche region. Its origins date back to the 17th and 18th centuries, when it was one of Italy's most famed salamis. Fabriano is made from selected cuts of Italian pork and seasoned with salt, garlic, whole and ground pepper, and white wine. The authentic small intestine
casing is suited to extended seasoning and also imparts aroma to the salami. A cylindrical salami, Fabriano is maroon-coloured with white pieces of fat. The texture is even and firm. Goes well with a glass of Rosso Piceno.