It is one of the last salamis born in the Chiapella house.
Fennel seeds are added to the typicality of the langa salami, to make the flavor strong, but at the same time delicate. It is produced with a medium-grain ground pork selected only from the finest cuts. It is stuffed into natural casing and tied by hand in different sizes. Here it is ready to be hung to rest during the drying phase which eliminates excess humidity and actual seasoning, taking care to maintain constant humidity and temperature until the optimal ripeness for each size is reached. Dedicated to those who love the most particular tastes