The classic Salame soppressato of Fabriano is produced with meat slices of shoulder and thigh (70%), the rest is based on ground lard and bacon. It is prepared with salt, ground pepper, wine fragrance, vinegar, garlic, mountain herbs, without any additional ingredients. Mixed into the natural casing, it is left to dry for at least 10 days in specific drying places. Its maturation varies according the sizing product and it is between 90 and 160 days.
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