• Size 0.600 kg average weight
  • Medium-fine ground
  • Smooth
  • Minimum maturation 15/20 days
More than salamelle, they are two specialities.
The chunky and short curved horseshoe-shape, for Passita (dried) elungated and thin for Rustica (matured), are expertly processed by master salami makers.
The best pork cuts are chosen to keep the natural tenderness intact.
The slow maturing, which determines the name “passita”, is chosen exactly to confer its unmistakable delicateness.
Even the spices are used sparsely to not break the harmonious taste of the meat.
Instead for Rustica, tradition requires a short maturation to preserve its characteristic sweet flavour for your appetising first courses.