Salame Punta di Coltello Salame Punta di Coltello:Intero 750g The salami then passes 3

The salami then passes 3 days in the drying cellars and 2 months in the seasoning cellars

- Storage: from + 2°C to + 7°C

The result is a medium-grain product

The result is a coarse-grained product

bred exclusively in Friuli-Venezia Giulia

Salame Punta di Coltello Salame Punta di Coltello:Intero 750g The salami then passes 3Exclusive salami from Lovison Only and exclusively processed meat from the coast is used a caldo (while still warm) then topped with a blend of selected spices. The substantial difference that distinguishes this product is that the meats are cut into small pieces by hand. The salami then passes 3 days in the drying cellars and 3 months in the seasoning cellars. The result is a coarse grained product, with a very bright color, and an intense flavor.