Cremona Salami is produced according to guidelines that allow the exclusive use of pork from pigs raised in Italy from the areas of origin of Parma and San Daniele prosciuttos. Only fresh, choice meat is used in production, seasoned with the right measure of a few simple ingredients, namely salt and crushed garlic.
Once the meat is stuffed into natural sausage skin, the salami must be aged in a humid, slightly ventilated environment for anywhere from five weeks to four months. Only in this way can it keep all of the characteristics that make it truly one of a kind.
Always soft when cut, even after a long aging period, Cremona Salami is medium grained, alternating between the bright red of the meat, and the white succulent fat. Its rich and intense aroma is immediately noted, continuing to mature on the palate.