The Salam Bon is a type of traditional salami that stands out for its large size.
It is produced in our laboratory by processing a mixture of high-quality fine ground pork meat, ie “rice grain”, which allows obtaining a uniform distribution, perfectly balanced between fatty and lean parts.
The minced meat is flavored with a well-balanced blend of herbs, spices and with the addition of the right amount of salt which allows building the organoleptic background that makes this product unmistakable on the palate. The final paste of “Salam Bon” is stuffed into synthetic casings, tied with a string, and placed in the natural microclimate of our cellars for an optimal aging period of 50 days from the date indicated on the seal.
It is a salami with a delicate and refined taste. It can be particularly appreciated if sliced into rather thin slices and used as a tasty sandwich filling. It can also be used to prepare creative dishes, delicious first and second courses, or rustic cakes. You must have it in your appetizer platter, it will be the crown jewel of your Italian aperitif party.
NO MILK AND / OR DAIRY PRODUCTS
OPTIMAL AGING: 50 DAYS FROM THE DATE PRINTED ON THE SEAL.