it

Request information
Add apartments that interest you.

Salame ferrarese

Ferrara Salami

The salami with garlic is produced using the most parts of the pig such as, for example, the loin, shoulder, ham.
  The curing continues for the whole winter season in unheated rooms, but with a fair degree of humidity so that the mold can form on the outer surface of the salami. Only in spring salami it is ready for tasting, the so-called "trial of the slice.

Visit Comacchio Ferrara Terra e Acqua Sagra dell'anguilla
Informative

We and selected third parties use cookies or similar technologies for technical purposes and, with your consent, also for other purposes as specified in the cookie policy. If you close this banner by ticking or clicking on "Decline", only technical cookies will be used. If you want to select the cookies to be installed, click on "Customize". If you prefer, you can consent to the use of all cookies, including those other than technical, by clicking on "Accept all". You can change your choice at any time.