It's the classic Umbrian salami, is produced using fresh cuts of shoulder and belly of Italian heavy pigs.
His Dough is flavored with garlic, pepper and wine which will give the characteristic taste and stuffed into natural casings of large caliber, hand-tied and hung to dry for a few days where the appearance of the characteristic white mold exterior mark the transition to a cool and dry finish where then seasoning.

weight: 250-300 gr. about (piece vacuum package)
seasoning: It is seasoned in a natural calf casings for 45 days about

THIS ITEM CAN'T BE SHIPPED TO USA & CANADA