• Weight kg. 0.200 approx. the one file of n. 3 pieces
  • Medium / fine grind
  • Hand-tied
  • Minimum seasoning 15/20 days
Traditionally, this salami was born as a snack that was carried in the saddlebag during hunting trips, so it had to be very nutritious and made with healthy ingredients.
Even today this tradition is respected, only national pork is used, checking the additives and every stage of processing.
In this way, salamis are born with precise organoleptic and nutritional characteristics, with a sweet and savory taste and an aromatic scent.