This salami from Golfera is produced following an ancient “homemade” method, cased in natural gut and tied by hand. It’s made with select cuts of Italian heavyweight pigs. This is all Italian pork—the swine are born, raised, and slaughtered in Italy. Salame Romagnolo is a medium grain salami with a delicate touch of pepper. The salami has been aged for 60 days. It is gluten and lactose free.
Italian pork, salt, sugar, spices, sodium ascorbate, ascorbic acid, garlic, potassium nitrate, sodium nitrite, starter culture.