This Italian pork salami is produced by the fermentation of raw meat. It primarily contains mince, bacon and shoulder that is coarsely ground and mixed with salt and a host of other natural spices and left to mature in a controlled environment. The seasoning process consists of three distinct phases that differ in temperature and relative humidity, which are responsible for the durability of the product. After the process of steaming and drying, ageing itself has a duration ranging between 5 and 6 weeks at a temperature of 10-15°C. After that, the 80mm calibre product is sliced, packed, labelled and marketed.

• A treasured Italian product made in the Italian factory and is safe to consume for those with intolerances to gluten and lactose
• Salame Milano is perfect for sandwiches, pizza or for your own private grazing board
• With vivid red colour, a rice-like grain and a sweet, delicate flavour. it is ideal for an Antipasto platter or for a panino.