Falorni Salame Grevigiano

Falorni Salami Trevigiano is made in Tuscany using selected pork that is coarsely ground, seasoned with salt, black pepper, garlic, and traditional spices, then stuffed into natural casings and slowly dry-cured under controlled conditions. The curing process allows the meat to firm up gradually while developing a clean, balanced savoury flavour rather than heavy fermentation or sharp acidity. Unlike many standard salamis, Salame Trevigiano has a more restrained Tuscan profile, focusing on clean pork flavor rather than heavy spice or pronounced fermentation. It is typically less acidic and less pungent, with a smoother, more balanced seasoning that highlights the quality of the meat and a traditional, understated curing style.