“LARDED SALAMI” is constituted by chosen porks leg and shoulder, minced up for 3 or 4 times and added to lard cubes that are very important because the fat parts feel the healthy or bad diet of the pork. The authenticity is fundamental because salt and crushed pepper are not added after being mixed everything. After that you have to supply to the sacking into the guts the most suitable for maturing (rectum part). The cold cuts obtained are keep hanging up for un day and half so the watery part can dry. As for the maturing the first four days the cold cuts are in a place with fire burning so the temperature in it is 18°-20° Celsius, then the pass in rooms dried, cool and well ventilated for the final maturing of almost 4 months.
The particularity of this salami is the consistency in the slice with the lean part of red color and lard cubes of 5-7 mm. The lean part and the lards are compact so the slice is a little elastic.
The pork meat used comes from farming of white breeds crossed and selected in the National territory.
The product is vacuum packed to guarantee hygiene and a better quality.