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.
This variation is a bit spicy and it gives to the small salami a unique and strong flavor.
The salametto is best consumed as an aperitif or as an entrèe together with some bread and matured cheese like Bettelmatt or Antigorio.
Shelf life: 210 days
Casing: Non-edible collagen casing
NB. the weight is an estimate – no salami comes at an exact weight so the prices are rounded up at the supposed weight