Traditional Salami cut to half

maturation at least 35 days

21.00 / VAT included

Typical specialty from Emilia Romagna

Maturation: at least 35 days
Weight: kg. 0.4 +/- 0.150
Packing: Sold whole or half vacuum packed
Whole: Store in a cool place.
Sliced and vacuum packed: store at 2-4°C

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A very pleasant discovery

The most typical salami of the Parma hills, where the tradition of cured meats is part of the culture of these lands. Only pork, stuffed into natural casings and matured in the characteristic microclimate of this area.

Chef’s Tips

The basic rule: cut it diagonally, to have oval and thick slices. In this way, you can best savor the compact softness of the pork mixture, its intense aroma and its unmistakable and savory taste.
The classic combination is with a good rustic and fragrant bread, or with fried cake (fried dumplings) accompanied by a lively, low-alcohol red wine.

Additional information
Weight 0.55 kg

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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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