Salame Romagnolo

Matured for: 60 days
Grain: medium
Standard weight
: kg.1,00 approx.
Provenance: swine born, reared and slaughtered in Italy

Typical salami of the rural tradition, made like it used in Romagna region. The best and leanest Italian pork cuts and diced pieces of fat filled in a natural casing and hand-tied. Matured for the right time in order to obtain a salami with a strong aroma and a balanced and distinctive flavor.