In the tradition of the farming families of the “Media Valle and Garfagnana”, who butchered the pig in the house, was always pruduced a peculiar salami, selecting the best meats, to offer at parties, baptisms and marriages. Taking up this tradition, some butchers of “Media Valle”, for over 10 years, produce an handcrafted salami particularly valuable, whose lean part is composed only by ham’s flesh. Is prepared exclusively by grinding meat of lean ham, without nerve fiber, and bacon grease in dose of 5%. The grinded meat is then kneaded and seasoned with salt, spices and local white wine. The mixture is stuffed into the intestine, hand-tied with cotton thread and placed in special rooms where it complete a slow maturation that lasts about 60 days. After this period the sausage is ready for consumption. Current production is about 600 kg per year. It is recommended to consume it as other salami, but its flavor is enhanced with corn “eight files” bread.
Cured Meats and Cheeses
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