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The Park Salami

The Park Salami
The Park salami

Production area:
traditional product of the Ligurian inland, in particular of Val d'Aveto, Val Graveglia, and Valle Sturla, the three valleys of Aveto Park.

Product features: it is a raw salami, maturing for 40 days and over, produced with pork, chopped lard, salt, and spices, put into straight pork bowels. Besides traditional breeding methods, a few years ago the "half-wild" breeding of pigs was relaunched: the animals are free to graze in areas reserved to them, with meadows, water, and available arboreal vegetation (chestnuts, oaks, beech trees), whose fruits represent an ideal diet product for pigs.

The Producers
  Quintino
Butcher's Shops - Conscenti (GE)
  La Marpea
Agricultural Holdings - Ne (GE)
  Anidagri
Agricultural Holdings - Borzonasca (GE)
  Massa
Agricultural Holdings - Mezzanego (GE)
  DavidAgri
Others - Rezzoaglio (GE)
  Monteverde
Butcher's Shops - S.Stefano d'Aveto (GE)

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