Salametto is a typical cold cut from Italy. It’s made by grinding together various low-fat pork meats together with lard and spices. It’s been recognized by the Piedmont Region ministry as a traditional Italian product. The area of production covers the entire northern Piedmont, especially the provinces around the Lake Maggiore.
The salametto is best consumed as an aperitif or as an entrèe together with some bread and matured cheese.
Coarse-grained, cured pork salami (Italian meat)
Shelf life: 150 days
Casing: Beef intestine casing, tied by hand
NB. the weight is an estimate – no salami comes at an exact weight so the prices are rounded up at the supposed weight.