Dried sausage
from Producer Salumificio Angeloni
Salumificio AngeloniThis traditional product comes from the processing of the shoulder and bacon, which together give rise to a mixture to which salt, pepper and garlic are added.
Subsequently, it is filled carefully into casings and aged for at least 15/20 days.
SIMILAR PRODUCTS
Salame bastardo – spreadable salami
from Producer Macelleria Norcineria Il Casale de Li Tappi
Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco
