Typical cured meat from the Vastese area.
Without fennel. Created only with noble meats from bacon and shoulder and without the use of collagen.
Moderate spiciness. Mild flavour.
Maintains bright red color in baking. Does not flake when cut or at high temepatures.
The approximately 10 cm slice guarantees a high yield on pizza that can be machine cut to 2 mm.
Also perfect for appetizers and mixed boards.
Each batch produced is checked so that the PH and temperature of the dough are found to meet the set quality parameters. The dough is then bagged and then the salami is hung. After drying, the actual curing process begins(conducted at controlled temperature and humidity), after which the product is cleaned of mold, labeled and packaged.
