Salame Corallina is a preparation entirely made with pork meat: the leanest meat (shoulders and pancettoni) is processed into afine mixture to which diced lard is added which summarizes about 30% of the product, flavored with salt, pepper and natural flavors. After being stuffed into a natural casing, its processing continues with aging, which lasts from three to five months, after which a sweet and full-bodied product is obtained, gluten and lactose free. Origin of the coral salami.
The origin of this sausage is totally Umbrian, precisely the coral salami was born in Norcia, but its fame spread quickly, invading Lazio and Rome in particular, where it is still very well known and particularly appreciated today.
The coral salami has a fine mesh to the eye, the larger whitish cubes of lard stand out, which have not been processed in the same way as the meats. Usually this sausage is found in pieces of 400 or 800 grams, with a length of about 70 centimeters.
The taste is soft and full-bodied, excellent with any type of carbohydrate, it is well accompanied, as Rome teaches us, by excellent red wine. The coral salami is very widespread locally, the places of production are in Umbria and from here its fame has spread to the neighboring territories. However, it is found on a national scale in specialized shops, as it is produced for many brands of cured meats that have roots throughout the Italian territory.