To appreciate, according to tradition, the intense aroma and the excellent delicate flavor, the salami should be kept in a cool place, wrapped in a cotton cloth moistened with a drizzle of white wine.

Furthermore, it should be sliced, after having removed the casing that protects it, with an inclined cut to produce elongated slices with a thickness of 3-4 mm to better highlight  the grain of the dough.
(Price per kg: €31.00)