A typical Easter salami made out of the lean parts fo shoulder and leg. The fatty spots are lard not exceeding 20%.About 90cm long, sausage shaped and hand tied. Pork and lard. Its name refers to the shape of a hand grenade which is obtained by a tight, hand tied netting. When sliced, it looks like an opened flower instead.
Our secret lies in the fact that all our salamis are produced on a weekly basis using selected and certified fresh local meat.
They are then seasoned for approximately 2 months to tease out the aromas and flavours. These salamis are strictly connected 01 Our tradition.
Italian Salami with Black Truffle
From ancient recipes by Sor Sesto, we add creativity in taste and fragrance, as a painter and his palette. We have named our seasoned salamis in the typical Viterbo dialect of Etruscan origin. Available with Roman Pecorino cheese, red onion, honey, saffron, coriander, black truffle and extra pure olive oil.
