LANGHE SALAMI

This is the most typical product of the Langhe area, which farmers still produce today using authentic traditional methods. It is produced by the Salumificio with coarsely minced pork selected only from the finest cuts. It is stuffed into natural casings and tied by hand into various sizes. Then it is ready to be hung to rest during the drying phase, which removes excess moisture and naturally cures the meat. The humidity and temperature are kept constant until each size of salami has been cured to perfection. On the palate it has a sweet and delicate taste.