Salame Mantovano

This is a salami of very ancient origins, produced exclusively in the province of Mantua. To be eaten raw, without the outer casing.

Serve on a wooden chopping board in combination with hard bread, Apple Mostarda or Fig Mostarda and mature cheeses such as Bio Parmigiano Reggiano. The chopping board should be enjoyed strictly with a good glass of Colli del Mancuso from Calabria.