Spianata Romana

Matured for: 60 days;
Grain: fine, with fatty inclusions;
Standard weight: 2 Kg approx;
Provenance: swine born, reared and slaughtered in Italy;

This salami is traditionally made in Lazio, and has a very lean, fine texture punctuated by small cubes of salted and peppered fat. After casing it is pressed to give it its distinctive flattened (spianata) shape from which it takes its name. Sweet but full-bodied, Spianata Romana is a tasty and well-balanced salami.