The production of cured meats has historical origins well rooted in the Apennine territory.
The pig represented a wealth and a remarkable food sustenance for the populations especially hills.
The salami (maintaining ancient characteristics) has a long shape and weight ranging from 800 to 1,000 grams.
The production is annual, with particular intensity in the winter – spring period.
The meat comes from 100% heavy pigs (160 kg and above) and is finely ground and mixed with the fat reduced to cubes. Tanning is then added to the amalgam; Once the product has been homogenized, it is stuffed into pork casings. The latter is prepared in advance: for at least two days it is kept in a solution of water, wine vinegar and natural flavors. Subsequently, tying with twine takes place. The salami is left to dry at room temperature until the residual moisture is completely expelled. The seasoning, carried out in dark and dry rooms, varies from 60 to 90 days.