Salsa Salami
Starts with ground pork, stuffed into casing and hung by hand, which then ferments over weeks. Once its finished dry curing, it’s rolled by hand in a spicy salsa.
Additional information
| Weight | N/A |
|---|---|
| Size | 1 Case – 2 Pieces (2.10kg), 0.5 Case – 1 Pieces (1.05kg) |