The color that characterizes the interior of the cured meat is ruby red for the lean part and white for the fatty part. The taste is full and typical of a quality salumi product, balanced savory and firm.
only fresh bacon and coppa, tanning with selected salt and spices, gentle resting in curing tanks, slow curing, and lots of passion in making cured meats since 1966
gluten, dairy 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