To produce “Salamini Nostralini” are used lean parts and pancette coming from selected meat.
| Weight | 2.5 kg |
|---|---|
| Stagionatura | 15 days |
| Caratteristiche organolettiche | red, spicy smell, pleasant taste |
| Temperatura conservazione | from 0° to 4°c |
| Etichettatura allergeni | no allergens or GMOs, Gluten Free |
