Shoulders, thighs and pork belly are all prepared by hand using the ancient and laborious trimming process. Sausages and salamis are then encased in natural casings. The pork meat used comes exclusively from Italian farms, above all Piedmontese.
Salame con Cinghiale (SALAMI WITH WILD BOAR) Salame Ubriaco (DRUNKEN SALAMI) Salame al Barolo (SALAMI WITH BAROLO WINE) Salame al Tartufo Bianco (Salami with White Truffle) Salame al Barbera (Salami with Barbera wine) (Salami with Piedmontese Fassone) Salame al Finocchio (Salami with Fennel Seeds) Salame Cotto (Cooked salami)
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.