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Description |
The Salame “Bastardo”di Fabriano is produced by
whole ham and ground beef lard back into cubes.
Is prepared with salt, ground pepper and grains without other ingredients.
Bagged in the "gut friendly" of the pig is left to dry for at least 10 days in Rooms heated by a fireplace.
The period of natural aging varies depending on the size of the product and is between 75 and 160 days.
Approximate weight: 0.3 kg to 0.6 kg
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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