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Description |
The "Campanaccio" di Fabriano (similar to the culatello of Zibello) identifies the portion of the upper rear leg boned ham or pork.
Is prepared with vinegar, perfume, garlic, wine, salt, ground pepper and herbs in the mountains, without other ingredients.
The period is more than 8 months.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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