La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

...The salami's hanging below in the photo started a week later than the sausages and need about a month more time in the cool air, depending on their thickness. At the time of 'stuffing' the salami's weighed about 700gr or 1.5 lbs once they are finished curing they will loose about half of their weight...

Via Mariano Pallottini

Butchery with beef, pork and lamb meat, - Dairy with several kind of cheese:caciotta, dark mature, cottage cheese... Production of many different Le Marche typical charcuterie: ciabuscolo, cured ham, cured pork loin, salami, sausages

Via Mariano Pallottini

Salumificio Mezzaluna di Mezzaluna Nerino was founded in Fermo, Le Marche, back in 1960, and from a small provincial artisan enterprise it has gradually developed into an important company in the charcuterie market.
To comply with stricter hygiene-health standards, the company has installed new machinery and modern and sophisticated systems for the continuous monitoring of all production phases.
The company produces:
Ciauscolo, Salsiccia stagionata, Lonza stagionata, Coppa di testa, Salami, Guanciale stagionato, Fegatino stagionato, Culatta di prosciutto stagionato con cotenna, Doppio gusto: lonzino con lardo, Fiocco dolce di prosciutto stagionato, Prosciutto stagionato nostrano c/osso, Lardo teso stagionato

Via Mariano Pallottini