Golfetta Salame starts with carefully sourced heavy Italian pigs from the Parma and Friuli regions. The Salame is produced using their legs, a very lean cut of the animal: this allows Golfetta to contain only 11% of fat! The meat is ground, flavored with aromatic herbs, stuffed in a cotton casing and left to dry for more than 45 days. The result is a remarkably lean, silken and flavorful salami. The extra wide slices are ideal for sandwiches and beautiful platters.