Salami, minimum 400gr, produced with first choice meats, from pigs fed with certified organic raw materials, in freerange farms. The meat is medium-grain minced and enclosed in a natural casing called “gentile”. The tanning consists of salt and pepper (in whole or broken grains). The right maturation in the cellar for a minimum of 45 days allows the fat and the lean to harmonize together. This salami is characterized by its softness, delicate flavor and sweet and fragrant taste. It is served rigorously cut with a knife, accompanied with hard dough bread.