- Art of Charcuterie
WEIGHT: g 110
Only Italian meat. Pork shoulder is used for the lean cuts, while throat (jowls) are extremely finely ground and used for the fatty parts. After casing, the salami is smoked naturally, using beech wood and a blend of berries and seasonings, such as dog rose, juniper, orange peel, etc. A mouth-watering flavour is created with a touch of paprika, which leaves a mild aftertaste thanks to the lightly smoked finish.