“I FRIULANI” Friulian homemade Soppressa with garlic

Produced only with selected fresh meat from pork born and raised in Friuli Venezia Giulia. To the finest cuts we add, in the utmost respect for peasant tradition, spices and natural aromatic plants to add flavor. Stuffed into natural glued casings, it is then delicately dried, because the curing stage is crucial: the rooms replicate what used to happen in the old Friulian cellars, taking advantage of the special microclimate of the Cividale hills and the two small lakes adjacent to the curing rooms, with a continuous exchange of fresh, crisp air. The Friulian tradition of us artisan producers, the experience of our pork butchers, and the use of noble cuts allow us to obtain a particularly tasty and soft salami, even when aged for long periods.