Salame produced with selected parts of Italian pigs and horses. The production process is the same of our more traditional salami, following the ancient recipe of the area that adds “Vin Brulè” (mulled wine made with Prosecco) in the mixture to give a unique flavour. Stuffed into natural gut casing. Aged at least 30/40 days. Available only by reservation.
Features: gluten free, no dairy, no nitrites, no polyphosphates and glutamates.
Size: 5/600 gr