Traditional, smoked salame from Trentino. Extensively reared.
Their shape may seem highly unfamiliar for a salame, but mortandela is a Slow Food Presidium and Massimo Corra’s version is his most popular product. Made entirely by hand, the best cuts are shaped into pebbles and wrapped in the pig’s stomach lining, then smoked for a day and aged for a further 40 days.
1 salame, minimum weight 150g.