This is the coming together of two traditional specialities: salami, the most typical product of the Langhe region, which farmers still produce today using authentic traditional methods; and spicy chilli pepper. This combination gives rise to salami with chilli. It is produced with medium-minced pork selected only from the finest cuts. It is stuffed into natural casings and tied into various sizes. Then it is ready to be hung to rest during the drying phase, which removes excess moisture and naturally cures the meat. The humidity and temperature are kept constant until each size of salami has been cured to perfection. Ideal for those who love spicier flavours.