The perfect salami! Seasoned with herbs, spices and Barolo wine. There is also a touch of honey added to kick start the fermentation in the meat without using artificial starters.
Brother and sister team Mauro and Chiara do everything themselves - at their farm near Asti there is a small abattoir where they slaughter on average 8 pigs a week, kitchens, curing rooms and a small shop. Their pigs live in the fields that surround these buildings and they use plants to filter the waste.