salame milanese



  • A salami made in large quantities containing 50 per cent lean pork, 20 per cent fat pork and 30 per cent beef or vitellone, all coarsely chopped, seasoned and flavoured with garlic and whole white peppercorns. Dextrose is added to encourage lactic fermentation and it is air-dried and matured for 2 to 3 months.