Only fresh Italian lean shoulder cuts and fat belly cuts are used. The mixture is minced using plates with a hole diameter of 4.5mm and squeezed into a skin made of natural intestine, called a "bagetta" (42/44 calibre).


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





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 norms.


Only fresh Italian lean shoulder cuts and fat belly cuts are used. The mixture is minced using plates with a hole diameter of 4.5mm and squeezed into a skin made of natural intestine called a "bagetta" (42/44 calibre).


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



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