Seasoned local salami

Adò's workshop

Art in excellence: the great artisanal Tuscan cured meats

A pure pork cured meat, obtained by mincing and stuffing select lean meats and lard, with the addition of bacon and neck, and aged for at least 20 days. Only natural beef casings are used for the stuffing.

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