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Description |
The classic Soppressata Fabriano is produced with portions of shoulder meat and ham for at least 70% in weight, the remainder is provided by minced bacon and bacon.
Is prepared with salt, ground pepper and smell of garlic, 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.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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