Salamella passita

Salume of the Emilian tradition, made with first-class meats. The tanning is simple and clean: salt, sugar, wine infused with garlic, and black pepper to half grain. The gut is natural, of bovine crotch, completely degreased. After filling, the salamella is closed on both sides and given its indistinguishable horseshoe shape. Its full and traditional taste, loved by the people of Bologna, requires a longer maturation. The taste is very delicate and pleasant in the mouth: one slice pulls the other. 

The new pack also becomes a gift box.