The origins of Fabriano’s larded salami are lost in the night of times, but the date of 22nd April 1881 is a fixed point that proves its fame: on that date Giuseppe Garibaldi wrote a letter to thank his friend Benigno Bigonzetti for the precious Fabriano salamis received.
The first phase of processing consists in cutting the lard (only the one on the back, the best) in cubes and in preparing the noble parts of the pig (leg and shoulder) that are also cutted and then chopped.
The lean mixture and the pieces of lard are seasoned with salt, ground pepper and peppercorns. Everything is then seasoned in gentle bowel, the most suitable for its seasoning.
Produced from the end of September to the beginning of May, the salami must seasoned for at least two months in cellars and ventilated lofts (the temperature-controlled seasoning cells would change the organoleptic qualities), but it can also seasoned five or six months.
Covered with a dark brown mould, it is hard and rough to the touch. The meat is compact, dark red, with white pieces of lard and the fine grain.