Description: Salamu, Corsican salami, is made from carefully selected, hand- denervated red meat (shoulder, chest) and a bit of fat. When slicing it, one can clearly distinguish the dark red colour, proof of the high proportion of lean meat versus fat. The meat, coarsely chopped, is simply salted and peppered, then put into natural casing. Salamu is dried and matured for a minimum of 4 months.
Salamu has a slightly salty taste, flesh with discreet fragrances of undergrowth, soft meat,
and the delicate aroma of the cellar.
Serve it to elevate your apero or raclette party!
Weight: approx. 200/pkt
Recommended Storage: Keep in a chiller and consume within 21 days. Charcuterie stored in a wet cloth for 1 to 2 days will become more tender.
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