Salami with a delicate taste, produced with finely minced pork shoulder and bacon. The meat, after an initial phase of grinding, is kneaded with garlic, pepper, and salt and then bagged in natural casings. Once stewing or dripping for about 7-10 days, the salamis are transferred to the maturing rooms, where they remain at a temperature of
15°
C and relative humidity of 75% for a minimum time of 25-30 days. During the seasoning phase, the suitability of the environment favors ripening, and the salamis acquire the typical characteristics of flavor and consistency.