An air-dried salami from Rome, made with lean pork and seasoned with garlic, black pepper, fennel seeds, and red wine.
It’s aged for at least two weeks in a cold, dry cantina — developing a deep flavor and firm texture. Enjoy raw, sliced thick, with hearty bread and a glass of red wine.
An air-dried salami from Rome, made with lean pork and seasoned with garlic, black pepper, fennel seeds, and red wine.
It’s aged for at least two weeks in a cold, dry cantina — developing a deep flavor and firm texture. Enjoy raw, sliced thick, with hearty bread and a glass of red wine.
Image 1 of 2
Image 2 of 2