Salame dei Monaci®



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.


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