Salame da taglio con e senza aglio

The combination of lean meat, that is cleaned from the nerve endings, and the lard, creates the best balance and results in a soft but firm salami.
The meat is ground to a specific grain and then mixed with the aromatic mixture. Next is the stuffing process, all by hand. The production process ends when the curing starts.
The Veneto Salami da Taglio embodies the definition of cured meat and gives its best when sliced by hand. The fine grain of the meat gives the product a full, enveloping flavour. For an even more intense taste and aroma, we recommend the garlic variant.