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