Merkki: San Nicola Prosciuttificio del Sole

This salami is matured for a long time and has a rich layer of white mold. Such maturation can only be done in a basement, in which our ancestors already cured this type of salami. For only such cellars can create a good microclimate with noble mold spores.

The meat comes from the company Betella. They breed pigs up to 300 kilos (which is the double of a normal pig which are used for the Parma ham).

The giant pigs are fed with high quality food. The slaughter is done in small slaughterhouses. The Ghirardi Gourmet brand certifies the quality of the meat.