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EMILIAN SALAMI: pork, salt and a few chosen spices, following the Emilian tradition. 70-80 DAYS OF MATURATION: in temperature-controlled rooms, for a full, fragrant taste. WHOLE PIECE OF APPROX. 800 G: the weight may vary slightly. HOW TO ENJOY IT: sliced with bread, on a cured meat board or with a few shavings of mature cheese. EMILIA FOOD LOVE SELECTION: cured meat from the Emilian tradition.