This is another new salami in the Chiapella line. With a strong yet delicate flavour, it brings two specialities together: Langhe salami and garlic. It is produced by the Salumificio with medium-minced pork selected only from the finest cuts. It is stuffed into natural casings and tied by hand 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. It is ideal for those who love more unusual flavours.