Salami, pasta is a meat of great value and tradition, which has a close connection with the territory of molise. The dough is characterized by the most valuable parts of the pig such as the thigh, shoulder and a slight part of the fat, that is spiced with salt and natural aromas. For the filling we use strictly a natural casing hand-tied piece after piece. The smell is inviting, with a delicate scent due to the mixture of natural aromas of the house. The taste is typical of the tradition of Alto Molise, balanced, aromatic, not too fat. To cut the slice that is soft, compact and uniform. 300 grams approx.