Merk: Al Berlinghetto

TYPE OF MEAT:
Meat:
Leg, shoulder and neck
Fat:
bacon and neck

INGREDIENTS:
Pig meat and fat, salt, wine, natural spices, garlic juice and preservatives: potassium nitrate.

CASINGS:
Pork or beef

AGEING:
1 Month (Salami)
3 months in amphora

FEATURES:
The salami in fat coating is distinguished by its characteristic softness and intense flavor when stored in amphorae.

This technique was used in ancient times for the preservation of meat in the summer months.

COLOR:
Intense red

AGEING:
60-80 days in the basement. Then the mold is removed and the mantle of fat is applied. Maturing for another 3 months in amphorae.