It is the Prince of cured meats. The difference between a “normal” salami and the “gentile” one is basically in the gut, so-called “gentile”, composed of two layers with a layer of fat interposed between the two, enabling a long seasoning, during which the fat (not much) penetrates the lean increasing its taste and softness. A light blend of spices, planned carefully by the “Maestro Lardaiulo”,  create a delicate and both tasty salami. The choice of minced meats from the best parts of “Italian heavy pigs” makes this salami a delicacy for the most refined palates and a must in tastings.