The superior taste of this salami is first and foremost due to the special qualities of Duroc d’Olives pork, which contains extra intramuscular fat, making it especially delicious – and perfect for salami! We finely chop the meat from the shoulder and belly as well as the firm fat from the loin, and then add salt and subtle spices. Added fermentation agents give the salami its colour, texture and taste. After a drying time of 5 to 6 weeks, the salami is ready. It’s a real treat for your taste buds!