A large salami to feed a crowd...
Mauro and Chiara Casetta use local wines from the Langhe region to season their salami and this is their favourite; the best cuts from shoulder, belly and loin butchered by hand are mixed with garlic, a touch of fennel and Nebbiolo wine before ageing for 4 months.
Take it out of the fridge an hour before serving to ensure it isn't too cold.
Made in Piedmont.