The mix is very similar to that of our local Salami, the only difference being the addition of a small percentage of pig’s liver and aromatic flavouring with Vin Brûlé (mulled wine with spices).
It is left to mature naturally for 60 days in the cellar.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.