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Canossa Salami

PAT - Traditional Agri-Foodstuffs

The salami (which maintains ancient features) has an oblong shape and a weight varying from 800 to 1,000 grams. It is produced every year, in particular in winter - spring. The meat comes at 100% from heavy pigs (160 kilos and over) and gets thinly minced and mixed with small cubes of fat. After mixing, it gets tanned; after the product is homogenized, it is transformed into a sausage with pig bowels. The latter is prepared in advance: it is put into a solution of water, wine vinegar, and natural aromas for at least two days. Afterwards, it is tied up with string. The salami is then dried up at room temperature until the remaining humidity is eliminated. Seasoning, carried out in dark and dry places, lasts from 60 to 90 days.

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