Externally it has its natural mold (which must be white) indicative of proper curing. The color that characterizes the interior of the salami is ruby red for the lean part and white for the fatty part. The taste is full and typical of a quality cured sausage, balancedly savory.
only fine cuts of pork from Friuli, just the right amount of salt and pepper, a slight tinge of garlic, and a lot of passion in making cured meats since 1966.
processing aids, gluten, milk derivatives and caseinates, starches or starch, GMOs. It also does not contain substances or products that cause allergies or intolerances according to Annex III of Reg. (EU) 1169/2011. Product listed in the AIC Food Handbook compiled by the Italian Celiac Association and at www.celiachia.it