Today the Milano Salami is the best sold and most used in Italy, it is in fact Italy’s favorite salami!
 
The meat is ground to the size of a grain of rice, seasoned with salt, garlic, broken black peppercorns and ground white pepper. The maturing process is one of the longest and it varies from 3 to 9 weeks, depending on the diameter of the salami, in order to achieve a good consistency of the fat and lean parts.
 
The most remarkable characteristic of Milano salami is that it has such a sweet and delicate taste. Slices are a light ruby red colour with a well-defined harmonious aroma and mild delicate flavour.