Salame tipo Fabriano
from Producer Salumificio Angeloni
A product very similar to the Salame di Fabriano, it differs slightly in processing and the production area.
The first phase of the processing consists of cutting the lard but only from the back and getting the lard cubes. Then the production process continues and consists of cutting and chopping the fine parts of the pig which are the hip and shoulder. Then the lardons and the lean bits undergo an aromatization process through the use of salt, pepper and garlic. Finally, everything is aged in natural hand-tied casings.
The maturing time varies from 30 days to 45 days, depending on the size of the product.
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
