We entrust the production of Italian salami to an artisanal producer of cooked pork meats, located in the Tuscan Emilian Apennines. The Duroc pig’s meat, which includes more intramuscular fat, enhances the taste of this salami. It’s a taste that we further refine, thanks to a mix of selected herbs. After a drying process of six to seven weeks, the ‘Salame Montanaro’ can be brought down from the Italian mountains and trans- ported to our part of the world for us to savour.

Available as:

• 150 g
• 3,2 kg