Salami made from a completely lean mixture of mince from the most noble parts of the pig (leg and shoulder) which, once minced, is flavoured 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. 25-30cm.

Weight: from approx. 0.400kg to 0.800kg

Appearance of cut: compact and red in colour with a fine grain

Aroma:  intense and spicy

Maturation length:  at least 60 days