Salame dei Monaci®

 

Characteristics

Upon reaching an optimal maturation,the meat is brushed,washed,and then left to dry in ventilated cold rooms.

It is then wrapped in cotton gauze,tied up,waxed with beeswax,and hanged again in ventilated cellars to dry.

Thanks to beeswax,the meat is conserved at room temperature for almost a year maintaining all its fragrance and softness.

 

Utilizziamo i cookie per facilitare la tua esperienza sul nostro sito. Continuando a navigare ne accetti l'utilizzo , per saperne di piĆ¹ quarda la nostra privacy policy.

Accetto cookies da questo sito.

EU Cookie Directive Module Information