The only Sicilian cured meat to have the prestigious PGI mark, it is a treasure that has been handed down for more than 70 years in the Caputo family, the first company to produce Salame S. Angelo PGI, according to the ancient traditional recipe, with the characteristic pork butchery technique of knife-point cutting, mixing with salt and black pepper in half-grain, natural pork gut and slow maturing from 30 to 90 days.
A true excellence of the territory.
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€19,99 | €24,99
Product title
Vendor
€19,99 | €24,99
Product title
Vendor
€19,99 | €24,99
Product title
Vendor