DESCRIPTION OF THE PART: It is a ground mixture of lean (70%) and fat (30%) parts.

PREPARATION and INGREDIENTS: No preservatives of any kind are added to the ground. They do not contain lactose or any other type of allergen. Only salt, pepper, white wine and garlic are added to the mixture. Stuffed in natural casings, they are then tied to form small salamis

SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature of around 10 ° for a period ranging from 20 to 40 days.

WHOLE WEIGHT: 25/30 gr. each.

CHARACTERISTICS and TASTE: It is a small cylindrical seasoned. It has a characteristic softer and less decisive flavor than salami. Yummy.


PREPARATION FOR TASTING: In small sliced wheels as finely as possible.

SERVING SUGGESTIONS: With the dry bread, accompanied with aged pecorino or, traditionally in Umbria, with the Easter cheese pizza.

STORAGE: Hanging in a dry and ventilated environment or in a refrigerator.