Salamello is a cured meat product stuffed into small, very thin casings and made from the lean trimmings of culatello. For production, only meat from Italian heavy pigs is used. The shape is cylindrical and tubular, and the length at the end of aging is on average 30/35 cm; it is ready to be sliced after 15-20 days from preparation. In ancient times, just as today, it was the first cured meat to be consumed after the pig was processed. It is a lean cured meat, with a delicate taste and a sweet flavor.
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Salamello is a cured meat product stuffed into small, very thin casings and made from the lean trimmings of culatello. For production, only meat from Italian heavy pigs is used. The shape is cylindrical and tubular, and the length at the end of aging is on average 30/35 cm; it is ready to be sliced after 15-20 days from preparation. In ancient times, just as today, it was the first cured meat to be consumed after the pig was processed. It is a lean cured meat, with a delicate taste and a sweet flavor.
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