Abruzzese Salami

maturation at least 30 days

17.00 / VAT included

Typical specialty from Abruzzo


Maturation: at least 30 days
Weight: Kg 0,3 +/- 0,100
Packing: Sold whole
Whole: Store in a cool place

Download product’s technical specifications

A very pleasant discovery

The meat is minced and mixed with pepper, salt and white wine, then filled in natural casing and finally tied with string at each end.
Then it is put under pressure, to force out any internal air that could ruin the meat.
Pressed Abruzzese Salami is recognisable by its distinctive shape; it is also known as “Aquilano Salami” and is a typical variety from the Province of L’Aquila.
In these hand-processed products, the curing salt of dry-cured ham is removed to use the meat in the salami filling.

Chef’s Tips

This salami goes beautifully with kiwi, apple (such as Granny Smith), and pomegranate.
The ideal bread accompaniment is milk rolls or saltless bread.
The best cheese pairings for this salami are fresh spreadable cheeses or Stracciatella.
As for vegetables, try artichokes, peppers or a mild baby leaf salad.

Additional information
Weight 0.4 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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