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COMPANY |
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QUALITY |
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PRODUCTS |
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CATALOGUE |
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NEWS |
 Mali to BALDO |
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Salami Line
| Salami Milano | Coarse Grain Salami | Salami Felino | Salami Cacciatore |
COARSE GRAIN SALAMI is also called Salami Campagnolo or Nostrano because it's production began in the north italian countryside.
The salami is prepared using only pork meat.
The slice is uniformly red with fat grains having dimensions between 8
and 10 millimeters. Maturation lasts from a minimum of 60 days to a maximum
of 150 days for larger calibers.
Flavor: full body and lightly spicy (pepper).
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