The Salame storico (or classico) di Fabriano is made with lean meat and choice of ham”Bow shoulder” at least 85% by weight
while the remainder is supplied by fat back diced.
It is prepared with salt, pepper and grains without other ingredients.
Stuffed into the “gut friendly” the pig is left to dry for at least 10 days rooms heated by a fireplace.
The period of natural aging varies depending on the size of the product and between 75 and 160 days.
Approximate weight: 0.3 kg to 0.6 kg