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 spicy chillies. 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.
Shape: cylinder shaped approx. 30cm.
Weight: approx. 0.300kg
Appearance of cut: compact and red in colour with a fine grain
Aroma: intense and spicy
Maturation length: at least 60 days