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This very finely ground salami typical of the Latium region is produced with high quality lean pork meat (especially boned pork shoulder). It is seasoned for 2-3 months in special little metal cages that produce the typical pressed shape. Slices are full-bodied and elongated. Pepper and garlic assure a mild spicy flavour. PRODUCT INFORMATION Net weight around 2 kg Pieces per pack 2
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