History passes down the time honoured recipe for this noble salami and we find ourselves in the ideal geographical location for its production. Made with lean prosciutto, pork shoulder core with the addition of cubed back lard (lardelli) and peppercorns. It is then packed into natural pork casings and left to cure for at length. The Fabriano Salami is included among the best Italian cured meats, and is the expression of the Marche region tradition.