PRODUCT DESCRIPTION

It is also commonly called soprassata and is produced using the pig’s head, ears, tongue, meat attached to the residual bones of other processes, and rinds. Everything is put to boil in a boiler for about 3-4 hours.

As soon as they are cooked, the pieces are drained, stripped, made into small pieces, salted, seasoned with pepper, orange and lemon zest, grated nutmeg, cinnamon, garlic and parsley. then the mixture is kneaded and finally stuffed into fibrous cloth covered with cloth to facilitate the escape of the excess fat.

The salami thus obtained is hung for a day in a refrigerated cell to quickly lower the temperature and then is consumed at room temperature in the immediately following days.

STORAGE INSTRUCTIONS AND SIZE

Storage Temperature

0° C/+4° C

Size

approximately 6 – 10 –12 – 20 Kg.