This very particular salami is made with lean meat, pancetta and pork liver. All of this is minced and then seasoned with salt, pepper, hot pepper, garlic and orange/lemon peel before being stuffed into a long and narrow casing. It has a very intense aroma and a slightly bitter flavour owing to the presence of the liver. The cut is lean and dark red in colour.
Shape: cylinder shaped approx. 30cm.
Weight: approx. 0.300kg
Appearance of cut: a dark red colour
Maturation length: at least 20 days