The traditional salami from Lombardy, made from equal portions of beef, lean pork, and pork back fat. Seasoned with garlic, pepper and a dash of white wine.
Delivered as a stick, wrapped or unwrapped
Look after it properly.
This salami is fully cured, so it'll keep for a long time in the right environment: hang in a cool and ventilated place (approximately 10ºC to 15ºC). As it ages it will gradually continue to dry out but the dryer it gets the better it gets.
To store in a fridge wrap it in a tea-towel to keep it dry. It'll last up to 6 months if you keep it in good condition.
It's likely to grow a little bit of white mould on the skin, that's not a problem, simply wipe this off with a cloth and a bit of olive oil. After you've cut a slice, immediately cover the cut end plastic wrap, before putting it back in the fridge.
Never freeze salami.
Store at the top of your fridge and never let “ready to eat” food, like salami, come into contact with raw meat or poultry.