On the outside, it has its natural mould (which must be white), a sign of correct maturing. The colour of the inside 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, with a balanced flavour.
only the finest cuts of pork from Friuli region, the right amount of salt, pepper and minced garlic, and a lot of passion in making charcuterie since 1966.
processing aids, artificial flavours, gluten, milk derivatives and caseinates, starches, GMOs. It does not contain substances or products causing allergies or intolerances according to Annex II of Regulation (EU) 1169/2011. Product listed in the AIC Food Handbook drawn up by the Italian Celiac Association and on the website www.celiachia.it