Salsiccione (ca. 800 g; vakuumiert), Montalcino Salumi import Recipe from the unfortunately acquired

Recipe from the unfortunately acquired company Amerigo

calcareous typical of La Morra and compact blue marl from Castiglione

the pasta is dried at low temperatures

The wine remains in the barrique for a total of 24 months

in der Toskana gebrannt

Salsiccione (ca. 800 g; vakuumiert), Montalcino Salumi import Recipe from the unfortunately acquiredThis is a classic salami for me. If you just want to try Italian salami without being surprised by any seasoning or ingredient, this is the right choice. The sausage only has finely ground fat pieces added and is then seasoned with whole and ground pepper. It is matured in natural casing for about 2 months and covered with noble mold. Ingredients: pork, pork fat, salt, pepper, spices, natural flavors, dextrose, sucrose, antioxidant E300, preservatives