Tuscan salami is a type of cured meat made from the pig?s leg, shoulder, neck and dorsal fat. The meat is minced and cut, then left to rest for three days. Following this procedure, the fat cut into larger pieces, mixed with spices, salt and pepper, and added to the minced meat (this is its peculiarity). The salami is then stuffed into a gut skin casing and it is left to age at a temperature of 10/12 degrees for 5 months. The final product is a flavoursome, but delicate salami.


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