Liver dry salami
from Producer Salumificio di Genga
It is a typical salame of the territories of Fabriano and Genga which are parts of the food culture of this land.
In the past, it was produced only in some periods of the year because it is strongly linked to certain traditions such as the one that says it is to be eaten for Easter.
Rediscovered and appreciated again, it is produced with shoulder meat, bacon and for the remaining 10% from liver.
SIMILAR PRODUCTS
Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco
Salame bastardo – spreadable salami
from Producer Macelleria Norcineria Il Casale de Li Tappi
