Corallina, the typical salami of the pork butchery tradition, in the past eaten especially at Easter breakfast, is made by processing pork shoulder. The lean, finely ground meat is enriched with lard, salt, pepper, garlic and white wine. Stuffed into natural casings, it matures for 70 to 90 days after spending a certain period in the cellar with a wood-burning fireplace.
Norcia’s Corallina can be found in our online store.
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