Corallina salami is a traditional Easter salami from the region Latium, but luckily enough, it is produced all year round, because it is delicious. The name ‘Corallina’ comes from the casing in which this salami is filled, called ‘corallo’.

Roman Corallina salami is made from the meat of the shoulder, the ham and the loin. These fine pork cuts are finely ground and enriched with cubes of fat. Spices and an average two-month long aging add the finishing touches.

This salami is pinkish-red in colour and fat cubes are scattered around the meat, melting in the mouth and leaving a sweet and aromatic flavour. The corallina salami’s incredible scent also captivated our senses.