Salame Napoli Salumificio Casati – 120gr Circa

To prepare this salami only the cuts of meat that come from shoulder, leg ham, neck and loin are used

The fat can’t be more than 24% of the whole mixture and natural intestine must be of pig

While drying the salami is also smoked

The minimum aging time changes according to the size but it is never less than 30 days

120gr Circa