Liver dry salami from Fabriano
from Producer Sadifa Salumi
The Liver Soppressato from Fabriano is produced with portions of pork shoulder, cheek, bacon and, of course, liver. It is prepared with salt, ground pepper, garlic aromas, without any additional ingredients. Stuffed in natural casing, it is left to dry for at least 10 days in special drying rooms.
The period of natural aging varies according to the size of the product and is between 90 and 160 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
