COD. 2244 REGION | EMILIA-ROMAGNA PRINT
Salame Ferrarese with garlic Bonfatti 1.2 kg
INGREDIENTS Pork meat from shoulder and belly cuts, salt, pepper, garlic.
SEASONING 40-50 days
WEIGHT 1.2 kg
SHELF LIFE 60 days
NOTES The king of Ferrara’s salamis production. Traditionally prepared at home on St. Andrew day (30th November) and ready at the end of January.
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