The preparation of our salami entails the use of only carefully selected pig meat. According to tradition, the process consists of adding spices and natural flavorings which celebrate the exceptional taste of the finest meats. The mixture is then stuffed into a tender pork casing and tied by hand. The drying process allows the meat to evenly absorb the spices and flavorings, and to prevent the development of harmful bacteria without the use of any starter bacterial cultures, thus giving the product its typical taste. Maintaining the unique and unmistakable taste of our salami is our precise intention. This has prevented us from using microbial additives which are usually used at the industrial level in order to standardize the taste of every salami, even in the case of poor quality raw materials. Afterwards, the long maturing process of about 3 months begins.