The salami and sausage is produced by grinding pork (shoulder and bacon), mixed with natural flavors and good red wine, all stuffed into natural casings of the same animals. Products are very tasty and flavorful.
How to cook:
Salami (strinù) are excellent grilled or stewed with cabbage and ribs, very popular festivals in the valleys. The sausage is boiled for about an hour, served with polenta, ratatouille, mashed potatoes and spinach.