This particular salami is prepared from boiled potatoes, which are peeled and left to cool, diced lard, beetroot (excellent natural preservative), spices, natural flavours, wine, pork or beef blood. Once the mass is prepared, sausages are made of thin natural gut skins, manually tied and hung to dry for a fortnight.

 

When ready, it is an excellent fresh starter.

Possible to serve them boiled, accompanied by red mountain potatoes. Otherwise, cooked for 15 minutes in the oven - really delicious for even most refine palates.