A traditional recipe from the province of Bergamo, this salami is made exclusively from fresh Italian pork, as laid down in the guidelines approved by the Bergamo Chamber of Commerce.


The mixture is minced using plates with a hole diameter of 7mm. Fat content is less than 20% of total weight. The salami is squeezed into a skin of natural intestine and then slowly matured in rooms in which both relative humidity and temperature are carefully controlled.

Pork, salt, dextrose, lactose, and natural herbs and spices. Antioxidants: Ascorbic Acid (E300), Sodium Ascorbate (E301). Preservatives: Potassium Nitrate (E252), Sodium Nitrite (E250). Contains no milk powder.