This salami comes from an ancient tradition dating back to 1800. It can be found in two types: one type with an elongated shape weighing about 700g/1kg, the other with a more rounded shape weighing 4-6 kg. The exterior color is quite dark because of the prolonged contact of the product with the ash. The raw material is crucial to obtain a high quality product. To obtain dry meat that can best be preserved and not require the addition of dyes and thickeners, “Landrace” pigs are subjected to a diet that occurs from the farms for about 70% of the demand for food. Only for the remaining part are used flour of external source and dairy processing waste. Chestnuts, potatoes, apples, vegetables, sometimes acorns are regularly administered to the animals and contribute to the achievement of a high quality standard. The lean and fat parts, once graded, are mixed manually. Are then added small quantities of saltpeter (authorized by law), and a mixture of aromas appropriately dosed. Once bagged, the sausage is put to dry in the cellar for a period ranging from two weeks for smaller shapes, up to 2-3 months for the larger shapes; subsequently takes place the conservation under the ash for a variable period of 1 month, for small forms, at 3-4 months for large shapes. After the maturation under the ash it is left to decant for no more than five days and is then readily for the marketed. The ash used is derived from burning different wood as olive, chestnut, broom, with the addition of pine needles. The transition to ashes, as well as increasing the shelf life of the product enrich it with aromas and makes him take on a very special taste. It is sold in restaurants and wine shops. Current production is estimated at an average of about 40 kg per week.
Cured Meats and Cheeses