Although our salame is quite similar with the salame of Felino, it keeps a strong personality from Reggio Emilia. Available in whole or half pieces, vacuum packed. Stuffing into a natural pig intestines of a large diameter, about 1/1, 1 Kg, it develops mold that is visible on the surface as it is drying. This mold is an indication about the care and the attention required during the production process. We produced a cooked version too, the weight is about 800g, still packed in a natural gut, with a calibrated weight for special requirements such as Christmas presents.
We make the same preparation for the production of , that we call “cacciatorino”, cured sausage, a classic for a platter of cold cuts.
The salame “sottilino” is our “Strolghino di culatello” re-
All the salami are available in whole or half pieces, vacuum packed.