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A salami using the meat of the wild boar, cased in natural gut and aged for a minimum of 1 month
Historical butchery where since the 1729 you can find the specialties of the local [norcineria], the Prosciutto Saporito di Greve and all the bagged, products also in the version of pig of Surrounded Senese and with wild boar, from the Finocchiona to t
In Chianti - where this is a traditional product - the processing of wild boar meat has increased considerably, thanks to the rise in stocks in our forests, which are being increasingly left to themselves. Cased in natural gut, hung in the cellar for a
