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salame from Norcia

Salame bastardone, also known as norcino, is made of finely ground pork shoulder and belly, flavoured with salt, garlic, white wine and black peppercorns, and stuffed in intestines, then aged near a fireplace for 70-90 days.

There is also an unusual salame called bastardei made in the Valchiavenna in Lombardy, made from a mix of pork and beef, with a lot of pepper.

Text © Dana Facaros and Michael Pauls

Images by: Emanuele Persiani