This is a Brianza-style salami made with fresh thigh premium-quality meat used to make Marco D'Oggiono PDO prosciutto crudo. These cuts are used because, in addition to being free of connective tissue and nerves, they contain the least water, allowing the salami to dry better and maintaining remarkable organoleptic qualities. The fat content does not exceed 15%. It has a genuine, sweet, and smooth flavour that makes this salami highly digestible.
Av weight 500g
Cured: minimum 35 days