Salami, an authentic treasure of the Nebrodi pork butchering tradition, represents an excellent product not only for its limited production but also for its exceptional sensory characteristics. It is produced using traditional artisanal methods, using the finest cuts of black pig, minced with a knife, and allowed to mature naturally thanks to the unique microclimate of the Sant’Angelo valley. These unique conditions give the salami a unique and distinctive flavor, clearly distinguishing it from other salamis in the area. It is considered the pinnacle of Sicilian charcuterie, a rare and prized specialty, prized both for its exclusivity and its extraordinary sensory qualities.
After a maturation period of just 45 days, the salami, tied with a single thread, is ready to be enjoyed in all its fullness of flavour.
