Salami

It is a high quality product, typical of Central Italy and is prepared from pork mixed with salt and pepper. All processes of the creation of the salami, from the selection to the transformation of the meat until the last phase of drying in natural guts are made by hand. The small punctures on the meat, which is bagged and tied with a string, help the process of its own drying, to then be dried and seasoned. The salami is kept in a drying room for seven days, while its particularity comes from the long process of seasoning, which varies between fifty or sixty days, up to ninety days in the case of bigger salami.