At Monte Isola, salami used to be made in the home, with the whole family taking part.
The entire procedure was carried out by hand, wielding sharp knives to create a uniform salami filling of coarsely chopped pork.
The strong fragrance and addition of red wine gave this salami a unique, decisive flavour, unlike that of any other cured pork product.
Today, Salumificio di Franciacorta continues to supply fine-food aficionados with this truly unique product. The procedure has not changed: the meat is coarsely chopped with a knife while the spices are blended. The garlic is crushed and left to stand in the wine.
The flavourings are then mixed with the choice Italian leg pork to create a uniform mixture. It is stuffed into a natural gut casing and left to cure in the cellar for about a month.