Salame di Fegato
A typical salami that is part of our local gastronomic culture. It used to be made only in certain periods of the year, according to local tradition although now it has been rediscovered and become extremely popular. A fine balanced mix makes it a must for every gourmet to enjoy. The shoulder and belly, together with a part of the liver are used to make this historic product with its roots in the most authentic farming traditions of the hillsides in the marches.