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This deli meat boasts a long and noble tradition, as it was already present
Slice thinly, uncovering only the part that you are immediately going to consume. The Po River Valley tradition sees it paired with tigella, gnocco fritto, piadina and schiacciata bread. It is delicious with flakes of Parmigiano Reggiano cheese lightly drizzled with balsamic vinegar. It also goes excellently served on a platter of cold cuts including other L’Artemano deli meats. Ideal with balanced red wines, fragrant with berries and sweet spices, such as a Gutturnio or Bonarda dei Colli Piacentini.