Salame Piccante a Staffa
A bold salame, made from pigs born, bred and slaughtered in the heart of Valle d’Itria in Apulia, and a perfectly balanced amount of chilli, by Santoro who are masters of tradition, quality and simplicity in Puglia. Named after the stirrup shape it takes when it hangs to cure in the natural casing.
A perfect balance between lean and fat, this salame has the right amount of chilli that enhances the beautiful flavours of the meat and its light smokiness. Beautiful on a board with other charcuterie, or simply served on its own or alongside a chunk of our Caciocavallo Podolico di Basilicata, for Aperitivo.
Always bring charcuterie to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.