A traditional recipe from the province of Bergamo, this salami is produced according to guidelines approved by the Bergamo Chamber of Commerce.


Only fresh Italian meat is used. The lean parts come from the shoulder, while the fatter parts come from the belly. The mixture is minced using plates with a hole diameter of 4.5 mm. It is squeezed into a skin of natural intestine called "groppino" (22/24 calibre).


Pork, salt, dextrose, and natural herbs and spices. Antioxidants: Sodium Ascorbate (E301), Ascorbic Acid (E300),. Preservatives: Potassium Nitrate (E252), Sodium Nitrite (E250). Colouring: cochineal (E 120).


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