Liver salamella sausageLiver salamella sausage

Liver salamella sausage

from Producer Salumificio Federici

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.

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