Ideal as an appetizer, you can enjoy it with red wines which enhance its taste and experience the true pleasures of the table.
Made of selected domestic meat from heavy prigs bred in Italy. These animals are about 9 - 10 month old.
The parts used are neck, panera, leg and pancetta.
The lean part of salame comes from cuts of shoulder, neck, leg and the lean part of lard. Its fat part (about 30%) comes from pancetta.
The meat, coarsely minced, is flavored with salt, pepper and softened with an infusion of garlic and local red wine. Stuffed into a sow casing, the salame is left to dry for about two weeks, then aged in a cool place for at least 20 days.
Salame Crudo 
