Salami from Val di Scalve
The salami from Val di Scalve is produced exclusively using selected cuts of pork and is aged in natural cellars.
Production, located in the countryside of the Pavia area, follows an ancient recipe that was reconstructed some time ago during a meeting and exchange among the valley’s master butchers.
The cuts of meat used are the finest, such as the ham, coppa, and pancetta; they are flavored with a blend of spices and then stuffed into natural casings, tied by hand.
The product is aged for at least two months in natural cellars. Its aroma, closely linked to the aging period, features fragrant notes, and its flavor is delicately sweet.
