Salumificio Vizzuso

Pancetta is obtained from the pig's underbelly and is rectangularly shaped. After
combining the meat with lard and then dry salting, we flavour it with entirely
natural herbs and spices: wild fennel seeds and grated mild/hot chillis. Maturation varies from 30 to 40 days.

For its preparation we use exclusively home reared pork. The meat is de-nerved and hand cut with a knife, spiced with salt, mild/hot chilli pepper and wild fennel seeds. Then, the mixture is left to rest overnight, after which we proceed with filling the natural casings shaped like horseshoes. After all this, the maturation process begins, lasting around 15 to 20 days.

Pistachio salami is a unique salami. It is characterised by its mild and delicate flavour. It is prepared only from fresh pork, is medium minced and spiced with salt, black peppercorns and pistachio nuts, both whole and in pieces. It is a salami with a dense, sharp taste, in a natural casing, and is matured for about 50 days. It contains no gluten, milk or milk-derivatives.