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Salame di Roncole Verdi

It is obtained from a selection of the finest lean cuts, cleverly mixed with the right amount of fat, all seasoned with few and simple ingredients.The meat is then encased in natural guts and then seasoned in the same cellars where Culatelli cure.

It has full taste and intense flavor, while maintaining its unmistakable sweetness. Minimum Seasoning 40 days; Average weight 400 GR.