It is produced by selecting all the most cartilaginous parts, deprived of fat, of the animal including the rind, and seasoned with an ancient tanning that gives the product flavor and fragrance attributable to a taste that has now disappeared. The result is a fat-free product that maintains its natural stickiness.
It is a particular salami, with an "ancient" taste. It is stuffed into slightly fatter and more sinuous casings that keep it soft and give it the characteristic taste of the salami of the “lower Parma”.
This product contains all the knowledge of the Spigaroli family. It is produced only in the winter months; after a massage with Fortana wine and garlic we proceed to salting with salt and split pepper (there are no nitrates, sugars, flours or any other additive or stabilizer). Maturing takes place in the historic cellars of 1320 of the Antica Corte…
This product contains all the knowledge of the Spigaroli family. It is produced only in the winter months; after a massage with Fortana wine and garlic we proceed to salting with salt and split pepper (there are no nitrates, sugars, flours or any other additive or stabilizer). Maturing takes place in the historic cellars of 1320 of the Antica Corte…
This product contains all the knowledge of the Spigaroli family. It is produced only in the winter months; after a massage with Fortana wine and garlic we proceed to salting with salt and split pepper (there are no nitrates, sugars, flours or any other additive or stabilizer). Maturing takes place in the historic cellars of 1320 of the Antica Corte…
It is the noble relative of cotechino! It is the second way to use the casing obtained from the pig's caecum which is filled with a particular mixture obtained from the noble cooking parts such as the foot, shin, snout, cheeks, tongue and other precious parts.
