Garlic salame made in the Emilia-Romagna region of Italy.
Gluten free and lactose free , this dry cured pork sausage is typically enjoyed thinly sliced and served with various hard cheeses, some olives and a good bottle of Italian red wine. Alternatively you can cook with it, cut into small cubes fry with some olive oil and add a pasta topping of your choice, make a paella, or slice onto your pizza.
Can be kept for couple of months in the fridge or in a cool environment.
The skin in not edible we advise you peel it off before serving.