Milano-style salame, finely ground and mild, for panini and boards.
Its hallmark is a very fine grind, known as "rice grain", in which the lean pork and the fat blend evenly. The seasoning stays light, with salt, pepper and a touch of garlic.
It dries for a few weeks, which leaves it with a supple texture and a mild, slightly tangy flavour.
Its large diameter gives wide, thin slices that are easy to use in a panino. On a board, it goes with mild cheeses such as provolone or gorgonzola.
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Milano-style salame, finely ground and mild, for panini and boards.
