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Salame al Finocchio (100g) - GIANNI NEGRINI

130.000 1.365.000 

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.

 

Whole Piece

1.5 Kg, 100 g

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