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Salame al Finocchio (100g) - GIANNI NEGRINI

130.000 

a salami variant that is common to Florence and Tuscany. It is distinguished by the addition of fennel.

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Pork meat, usually from the cheek, shoulder, or belly, fennel seeds, red wine, salt, and pepper are all ingredients in this salami. It is then cured for roughly 70 days.

 

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