Mountain salami proposed by SAVIGNI is obtained by pure swine meat careful selected, natural guts and pepper corns, following up the traditional Tuscan mountain receipt. The meat trituration is in large grains mixed with pepper and garlic pounded in a mortar and dissolved in dry white wine , the fastening is completely manual and the seasoning, which lasts from 60 till 70 days, allows to obtain a sausage without acidity. The taste is sweet and delicate in contrast with the typical tastes of salami industrially produced , thanks to the quality of the raw materials and of valuable fat matters.

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