Salami with wild boar
from Producer Salumificio Ciliani
Very lean homemade salame, made from pork and wild boar meat mixed together.
On the palate, it is well-spiced and tasty, decisive.
Aged in a cellar for a period of at least 3 months.
Reserved to those palates still able to savour, with a bite, the high quality of nature and authenticity. The wild boar, in fact, can only be the wild one settled in the Sibillini mountains because it is the one with its incomparable and generous flavour.
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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
