Catalogo Fiere Parma

The most typical salami of Liguria, this brawn is produced with traditionally boiled pork heads that are then hand-boned with a knife. The addition of tongue and lean muscle characterises the marked decrease in the percentage of fat, rendering the salami more suitable to contemporary tastes. The spices and pistachios added prior to moulding result in a concentrate of perfumes that are released with each cut.