Produced according to the old Ticinese butcher's tradition, meat, spices, garlic and pepper are processed to a smooth mass with a fine, delicate structure according to a recipe that has been handed down for generations.
Production manager Roberto explains proudly: 'We fill the meat mass in hand-binded natural casings and allow them to mature in a special cellar room slowly and protected from light - until the Salami Classico reaches its delicate consistency and unmistakable taste. After storage, it can then be cut. Do you want a tip? Cut the slices as thin as possible! »
Orior AG published this content on 27 August 2018 and is solely responsible for the information contained herein. Distributed by Public, unedited and unaltered, on 27 August 2018 09:06:02 UTC