Since ancient times, salami has been considered the best method for preserving precious pork meat, traditionally slaughtered only in the winter months. This local excellence is made using only the best parts of the pig , such as fillet, leg, shoulder and rib chop, to which lard and bacon are added to ensure a balanced composition between fat and lean.

The unique climate of Friuli, influenced by the proximity of the Adriatic Sea and the mountains, offers ideal humidity and temperature conditions for perfect maturation. Less spicy than others, Friulian salami stands out for its pure and refined taste, given by high quality meat and enriched by the minimal addition of salt , pepper and, sometimes, garlic macerated in wine.