Salame Rosa is a cooked salame (salame cotto) of grand proportions with origins in the city of Bologna, Italy. Made with prime cuts from the shoulder coarsely chopped to create a distinctive mosaic face and speckled with small cubes of plate fat cut from high on the hog loin. Slow roasted for 10 hours with dry heat and a hint of natural fruitwood smoke. Mildly seasoned with coriander, white pepper and mace, and studded with pistachio nuts

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