Salame Rosa

The loins, the prosciutto meat and the throats are peeled and cut manually with a knife, and the processing scraps are minced; subsequently they are kneaded for a long time adding salt and spices. It is then cooked slowly at a low temperature for at least 24 hours. The result is a healthy, extremely delicate and pleasant salami, which combines the tasty flavor of mortadella with the delicate flavor of cooked ham, a highly lean and digestible product.