Cooked salami

WHY AM I GOOD?

My coarse texture is typical of the Piedmontese tradition.

WHY CHOOSE ME?

I am less salted and my taste is more delicate than that of traditional salami.

HOW CAN YOU EAT ME?

In thick slices I am ideal for an aperitif with friends, a familiar sight in the Piedmont tradition of the “merenda sinoira” (early evening equivalent of brunch). In thin slices I become a serving dish: I am excellent with grapes and kiwi!