Liver salamella sausage
from Producer Salumificio Federici
The salamella sausage, with its characteristic closed shape, is produced with portions of pork shoulder, cheek, liver and bacon. It is prepared with salt, ground pepper, garlic aromas, without any other ingredients added.
Stuffed in natural casing, it is left to dry in special drying rooms for at least 10 days, followed by maturation for up to 90 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
