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Seasoned Salami of Umbria

For the salamis it is used the same meat and the same work of the sausage but the pepper , further to be ground in the mix, it is put also in wheats.

For the bag is used  a type of gut with the greatest caliber of the sausage; the product ,from fresh, measures approximately 35/40 cms and the weight is about gr.750. The seasoning is always in well aired locals for a period of 60 days.

Intero da Kg.0,400