A boneless shoulder aged for four months, seasoned with salt, pepper, garlic, and a selection of spices that give it a unique character, distinct from the bone-in version. This product has a fresh and lively aromatic profile, produced in limited quantities and with no continuous production.
Founded in 1960 as a small village butcher’s shop in San Venanzo (TR), David Salumi is now an artisanal workshop recognized for its quality and respect for Umbrian culinary traditions. We use only heavy pigs raised in Italy, which are carefully processed on our premises and transformed into a range of products characterized by slow and natural curing.
