LOCAL CREMONESE SALAMI

Local Cremonese Salami is the typical cold cut in Cremona but appreciated also in the surrounding territories. To produce Local Cremonese Salami, not only pork meat and fat are used but also thighs and other noble parts that are then seasoned with salt, wine and garlic (garlic can be left in the Salami or removed before putting it inside natural intestines). The curing process can last from a minimum of three months up to one year, for bigger salami.