Salame Maiella da taglio da 0,900 kg a metà sottovuoto - Salumi Fratelli Bruno

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Salamelle d'Abruzzo (sottovuoto) da 300 g - F.lli Bruno

Each region in Italy has its own salame recipe, thus giving a distinct character to salami produced in each region. One of the most well known types of Italian salame comes from Milan in the Lombardy region. Traditionally produced for centuries in Italian old-country farmhouses and villages, Milano salami is dry cured and made with pork, sea salt, and red wine. Beretta's Salame are made from the finest raw materials and ingredients available to recreate these regional Italian cured meats.