M�rke: Liberini Carni

Our Salami (Salame Nostrano) is made exclusively from pork reared by in Italy and slaughtered by the butchery Alebardi. The pork, which is intended for the sausage preparation is processed in a way that the pH of the meat remains unchanged.

Even today, the old recipe of Grandfather Giuseppe Alebardi is still applied to the salami production. All nerves and tendons are removed from the meat and it is flavored with red wine. Then the meat is minced with a meat grinder and mixed with red garlic of Nubia, salt, pepper and spices.

This processing enables the production of a salami of a compact structure that is lean and easily digestible, even and delicate. The maturing process lasts for 50 days.

Ingredients: pork, salt, pepper, garlic from Nubia, Red Wine, salpeter, ascorbic acid.