Liver dry salamiLiver dry salami

Liver dry salami

from Producer Salumificio di Genga

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.

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