Our salami is made of the finest parts of pork meat (75%) and beef lean meat (25%).
The meat is finely minced, salt, pepper and small dices of seasoned lard are added and the meat is finally stuffed in natural casings. We use to add some beef lean meat with the aim of making the salami taste milder, given that our pigs have a very tasty meat thanks to their breeding in the open air.
Once the salami is out of the vacuum packing, keep it in your fridge wrapped in a cotton cloth. Given that no preservatives and no food colours are added, once the salami is out of its vacuum packing, the meat begins its natural process of oxidation and becomes just a little bit darker. This doesn't mean a loss in quality for a couple of days, but we suggest you an infaillible solution: start eating the salami with some friends and finish it!

Seasoning: 2/3 months