Mariola. Minimum Weight 710
Mariola (the caecum in English) is the local name for the prized casing that is used to make this traditional salame from the Bassa Parmense that is also a Slow Food Presidium. It is made with meat from the ham, the shoulder and the coppa that is mixed with salt, pepper, a touch of garlic and white wine. It is aged for a minimum of 5 months and was traditionally the centrepiece of Christmas festivities in peasant families on the Bassa.
Made in Emilia. This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening
Pork, salt, pepper, honey, garlic, wine, saltpetre