Salamino (Salami)

Salamino is one of the most popular cured meats in Italy, we wanted to recreate a calabrian version, which is characterized by its red color and its spiciness. It is obtained strictly from the shoulder and pork belly, to which lard is added, all minced separately and then mixed together with the addition of spices typical of Calabrian meats: pepper, chilli pepper, wild fennel. The dough is stuffed and tied manually to form the classic salami. Aging takes place in environments with controlled humidity and temperature for not less than 40 days. Recommended as an appetizer and for filling sandwiches.