Prepared with the fat of the pig, with the addition of chili peppers from Calabria, is preserved in the gut, only to be smoked.
It consumes spalmandola on slices of toasted bread, best when hot, fry or as a base for a sauce or a tomato sauce with garlic on the pizza, before other seasonings if raw or freshly baked, on slices of cheese semi-mature or in omelets. Deadline from the packaging: 4 months

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