Description

Salami, also known as fellata, is obtained by processing sections of leg, shoulder, loin and belly of pork cut into coarse-grained pieces at the point of a knife. Suitable for aperitifs and typical hors d'oeuvres, it is available in black pepper and pistachio variants.

INGREDIENTS: Pure pork (from Sicily/Italy), salt, black pepper, pistachio, natural pork casing, E252

Grain: medium

Binding: manual

Maturation: 30 to 90 days