This is a salami made from a mixture of lean mince from the most noble parts of the pig: the leg and shoulder. Once minced, small cubes of lard from the fatback are then added. The mixture is then seasoned with salt, ground pepper and peppercorns. It is then stuffed into soft pig intestine casings and matured for at least two months - a good maturation period is achieved once the salami becomes soft to the touch and the characteristic mould is visible.

CHARACTERISTICS 

Shape: cylinder shaped approx. 30cm.

Weight:  approx. 0.500kg

Appearance of cut:  compact and dark red in colour dotted with white lard pieces and a fine grain

Aroma:  intense and spicy