LOCAL CREMASCO SALAMI

To prepare the Local Cremasco (in Crema area) Salami both low-fat pork meat, like loin meat that is commonly used for ham and culatello, and high-fat pork meat are used. Then, salt, spice, black pepper, red wine and garlic are used to season the cold cut. After that, the aging process can last from a minimum of four months up to eighteen months.