Southern Italy’s Campania region’s typical salame has a coarse grain and a characteristic rustic appearance. The delicate and mild flavour is boldly enriched with white and black pepper corns, sprinkled through chunky fat marbles and deep red meat. The surface is washed to bring out the salame’s dark colors.
Italian pork meat 96%, sea salt, dextrose, spices, antioxidant: sodium ascorbate, sugar, preservatives: potassium nitrate, sodium nitrite. It may contain traces of milk protein