The production of this salami started in the hillside areas of Lumbard territory, which later extended to the bordering regions of the northern area. First productions go back to the times of Longobard invasions. In fact, during their migrations the barbarians used preserved food, mostly based on pork meat.

 

They are served as an appetizer to complete rich arrays of cold-cuts and cheese, generally accompanied by red wines.

 

They can be sold separately, vacuum-packed or in a modified atmosphere. They preserve rather well in fresh and dry places, as well as in a refrigerator.

 

Production

The raw material is primarily lean meat derived from striated muscles of pork carcass, pork fat, salt, mashed pepper and garlic. The following ingredients can be added as well - wine, sugar (dextrose, fructose, and lactose), milk (low in fat or in powder) or caseinates. The ingredients are packed into natural or artificial guts of a diameter not superior to 75 mm, eventually they are tied together by a piece of thread.