This small salami is handcrafted using the leanest part of the heavy Italian pork’s legs, the same used for the best seasoned hams. It is sacked into a thin gut (30 cm) that accelerates the seasoning. The low-fat mixture, the delicate taste and the special sweetness whet your appetite.
It should be eaten when soft with bread or crouton, as a starter with a glass of wine. It is better if you keep it refrigerated or in some other fresh places, avoiding places too much dry.