M�rke: Salumificio San Giorgio

The salami obtained has a minimum amount of fat compared to the other salami in trade thanks to the use of lean meats.

Once cut, the meat gets it rest for a few hours to make sure that it loses any excess water still present. The meat is mixed and added salt, spices and local herbs as well as an adequate mix of sweet and hot peppers spicy. Soon after, the dough rest a few hours to make sure that you can mix all the ingredients in the best way. Subsequently, the mixture is stuffed into natural casings strictly and Italian origin.

The sausage is now ready and is placed in the cabinet drying here where there remains a controlled temperature and humidity for about 7/10 days. At the end of this phase, the meat is placed in the cell of seasoning will remain where the time required for the fermentation spontaneous thanks to the temperature, humidity and air purity Aspromonte do get a meat-scented flavor and color inimitable.