MONTISOLA SALAMI
The pork is chopped manually using a knife, resulting in a chunky texture.
Description
Discover Montisola Salami, a real treasure from the culinary tradition of the island in Lake Iseo. At our Salumificio in Franciacorta, we carefully follow the manual process that has always characterised the production of this salami. The Italian pork leg meat is chopped by hand, then the spices are added to obtain a unique and decisive taste. The salami is finally packed in natural casings and left to cure in the cellar for about a month, preserving its unparalleled authenticity.
Enjoy it on its own or paired with local cheeses.
Add a glass of red wine for a great dining experience.
All our pork comes from Parma and San Daniele Protected Designation of Origin (PDO) producers.
Product information
Raw material used
Nutritional values
For 100g
