Ingredients and procedure: coarsely chopped pork shoulder meat (60%) and pork belly (40%); the cubed lard is not added as in the Tuscan. Cherries in alcohol are added (as they are free of preservatives and do not alter the flavor) and “Festa” liqueur, which is a Lari liqueur made from cherries. Cherries and liqueur replace the wine that was originally put in salami. Once stuffed, it is stewed and seasoned for at least a month, then it is ready to be enjoyed.

Salami of a beautiful ruby ​​red color: you can’t see cherries (if not a few small fragments) but you can feel a slight aftertaste of liqueur.