Pork meat, salt, preservative (dextrose, sucrose, salt, E300, E252, E250), flavor (natural flavors, salt), pepper, pepper.

Seasoned salami obtained from the anatomical piece of the pig nicknamed capocollo. After the first phase that involves boning, the cup is massaged with salt, spices and herbs and subjected to salting for a period that is variable. It proceeds to tanning with pepper, black pepper, both in grains and chopped, and is stuffed into natural casings. The product is ligated, stitched and massaged vigorously. Only now is it ready to be seasoned in cells connected to a software that allows you to constantly keep under control temperature and humidity. The long seasoning, the use of selected raw materials and the tanning, which respects the typical Sangiorgese recipe, make the product particularly tasty and of a bright red color.

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SKU: 060405 Category:

Additional Information


Optimal temperature +4/12°C


vacuum-sealed in plastic film


Intero: 1,2-1,4 Kg
Metà: 600-700 g