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Description |
The Salame tradizionale di Fabriano is made with lean meat choice of pad and shoulder for at least 70% by weight while the remainder is supplied by fat back into cubes and milled.
Is prepared with salt, ground pepper and beans without adding other ingredients.
Bagged in the "gut friendly" the pig is left to dry for at least 10 days in rooms heated by a fireplace.
The period of natural aging process varies with the size of the product and is between 75 and 60 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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