The Salame di Fabriano is exclusively made by Italian porks, breed for more than one year in the related area of Fabriano. Pig are often fed with the same products of the company with which they are breed. In their last 60 days, their alimentation is composed by bran, barley, acorn, corn, that give to the meat the best features.
The origins of the lard Salame di Fabriano come from the time immemorial, but the date of 22nd of April 1881 is a fundamental point that proves his notoriety: in that day Giuseppe Garibaldi wrote a letter to his friend Benigno Bigonzetti to thank him for the prestigious Salami received.
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