Salame Appennino comes from careful, artisanal processing that enhances only the leanest, rib-free cuts of the pork. The coarse grain of the mixture (9 mm) gives it a rustic and pleasant texture, while the stuffing in natural gut and slow curing - about 60 days - develop intense but balanced aromas.

With a sweet and harmonious taste, it is a cured meat that recalls the genuine flavors of mountain lands. With a size of about 300 grams, it is perfect to enjoy in company, on cutting boards or as the star of a rich and traditional appetizer.