'THE ITALIAN' SALAMI

'The Italian'... the third salami in our tour of Europe paying tribute to the original artisans who are the real masters of charcuterie. Mangalitsa pork, black pepper and garlic, a splash of dry white wine from Tuscany and decadent amount of cubed Mangalitsa Lardo, itself cured for six months already.

350g minimum whole stick

75g sliced large gauge salami