Friulian tradition
The parts of the ossocollo, shoulder, bacon are preferred with a blend of selected spices. They are processed a caldo (while still warm), ground, kneaded, bagged and tied by hand.
The salami then passes 3 days in the drying cellars and 2 months in the seasoning cellars. The result is a medium-grain product, bright in color, with a marked flavor
with spicy tones and a pleasant aftertaste of wine and pepper.
- Ingredients: Pork (Ossocollo, Shoulder, Bacon)
- Spices: Salt, Pepper
- Storage: <+ 15°C
- Gluten free
