strolghino salami of culatelloDescription Nutrition Information Ingredients Once upon a time there were no fridges or avant garde technology and the production of fine charcuterie was no mean feat. Once the meat had been minced, a number of things could go wrong. The seasons might be too hot or too dry or too wet. Sometimes months of work could be ruined by pure bad luck. So pigs were butchered in winter when the cold protected the meat, then everyone prayed to God that everything

it was even celebrated in the 1960s with a song

RYE sourdough

and the beauty of nature inspires artists

the sun creates plays of light through the leaves

At 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury

You don’t even have to rub it

Peasant origins and a long popular tradition

when religion imposed abstinence from eating meat

Traditionally they are prepared with melted butter

Produced in a laboratory using nuts

Preservatives: E252

Pistachios were called "Green gold" when the first plants arrived in Sicily in the 19th century and the fruits became very valuable