**Translation:**

The salami mixture is made from a balanced blend of carefully selected meats: about 70% lean meat from the shoulder (sottospalla) and 30% selected fatty parts that give the product its characteristic tenderness and succulence. This balance between lean and fat is essential to achieve the typical salami texture—rustic yet delicate. The grinding is done using medium-size plates, yielding a medium–coarse grain that enhances the product’s authentic look and flavor.

The mixture is then seasoned with salt and whole peppercorns, which add a light aromatic touch and a balanced flavor without masking the meat’s natural taste. Every ingredient is carefully chosen to ensure an aromatic profile that satisfies the most discerning palates while preserving traditional simplicity.

After processing, the mixture is stuffed into a natural casing known as budello gentile. This casing, with its substantial thickness and smooth surface, is ideal for protecting the meat during aging and helps keep the salami soft even after long maturation. Thanks to its natural breathability, the budello gentile supports aroma development, allowing the meat to take on and retain an intense, harmonious taste.

Aging is a crucial stage: in cool, well-ventilated environments, the salami matures slowly, developing a rich aromatic profile and a velvety texture that melts in the mouth. During this period, the salami gains the depth of flavor that makes it perfect for lovers of the intense, genuine tastes of traditional cured meats. Artisan care and respect for production times transform each salami into a high-quality product that embodies the essence of tradition and norcina mastery (the Italian charcuterie craft).