Shoulders, thighs and bacons of pork are worked by hand with an ancient and laborious process of peeling. The sausages and salamis are stuffed with natural casings and the pork used comes 100% from Italian farms, mainly Piedmontese.

Cascina Stella recommends storing the salami in the refrigerator, for 2 or 3 weeks maximum, free from paper or plastic bags, to allow the casing to breathe.Once cut, the salami should be eaten in a few days, to prevent the formation of mold, especially if it is fresh; if the salami is seasoned, it is kept a little longer. The first slice of all salami already cut oxidizes, so it is advisable to discard it.