Golfetta

Crafted with precision, Golfetta Salame begins with the careful selection of heavy Italian pigs from the Parma and Friuli regions. The salame is exclusively crafted from the lean leg cuts of these animals. The process involves grinding the meat, infusing it with aromatic herbs, stuffing it into a cotton casing, and patiently allowing it to air-dry for over 45 days. The result is a remarkably lean, velvety, and exquisitely flavourful salami.