Salame sotto cenere – temp picture

Salame sotto cenere – temp picture

Ash Salami is made with the best pork cuts, air-dried for at least a month (the length of the aging period depends on the size of the cured meat processed) and three months refined in only Sardinian shrubs ashes. This is not only a local ancient custom, but it was an usual practice of the whole farming world especially because ash was never lacking, it did not cost anything and it was historically used to preserve, for a longer period, part of the cured meats produced for family use. This system allowed a longer term preservation of cured meats and to alleviate the moisture variations, making the product unique and delicate. Average weigh 1.2 Kg. Gluten and lactose free