Salame La Gabbianella
3 month cured pork salami. Mantova, Italy
This impressive salame measures 1.2 metres and is elegantly mounted on a traditional wooden trancher. Typical of the "Q+" range the curing time for this salame has been extended to three months. The prolonged ageing process together with its medium and equal graining encourages its sweet flavour and "melt-in-mouth" sensation. |
