Aged gentle salami

Adò's workshop

Art in excellence: the great artisanal Tuscan cured meats

Pure pork cured meat, obtained by mincing and stuffing selected lean meats and lard, with the addition of bacon and throat parts; aged for at least 45 days; only natural beef casings (GENTLE CASING) are used for stuffing purposes.

Compact consistency when cut, delicate and finely spiced aroma, elegant sweet taste, moderately savoury.