Abruzzese

A tasty salami that is produced primarily in the areas around the town of Lanciano, Abruzzo. The salami is shaped like a small «Spinata» and is seasoned with black and white pepper, among other things.

about 300g
Good to know about cured meats:

It is a good idea to calculate 150-200 grams per person if you are going to share the food, not a given with this treat! This of course depends on how many accessories the host puts out, but cured meat is a killer and you often use up a lot of it. If you have whole pieces of cured meat, it is best to store it in a canvas bag, hanging freely in a dark, cool and airy place.

It can also be put in the refrigerator, but do not wrap it in tight plastic as it can easily mold. Use food paper or aluminum foil. Before serving the cured meat, it is best to let it stand at room temperature for a while. And last but perhaps most important: taste it before your guests arrive to make sure it tastes great!