Nivalli’s ”Satesc” Salami is very similar to a cervelat, the difference being made by the slightly drier thicker consistency of our salami.
To prepare the salami, we take some pieces of meat and mix them with a selection of spices. The meat is then inserted in the membrane and thermally treated. Next, the resulting product is smoked and dried out in a dedicated and carefully supervised space.
When sliced, this salami has a slightly marbled texture and a great taste. It is suitable for sandwiches, as well as cold or hot snacks. Enjoy!