What meat is used to make salami in Italian restaurants?
Italian Salami ————————————–… Bon Bocon from Arnad This is a pure pork salami, prepared only with the best parts of pork meat: shoulder, leg and loin. The cuts of meat are finely minced and then mixed with salt, spices, natural flavours and red wine. Boudin Salami – Valle d’Aosta Boudin (black pudding or potato salami) is among the most popular classic sausages of Valle d’Aosta cuisine. Prepared according to the old recipes of our grandparents and passed from one generation to another. Bresaola of Valtellina IGP DOP Bresaola della Valtellina takes its name from the famous Valtellina geographical district in which it was first produced. Bresaola is made from raw beef that has been salted and naturally aged. The meat, which is eaten raw, has a delicate flavour and melts in the mouth; therefore, it is highly appreciated by consumers. Cacciatori Saouseusse – Valle d’Aosta It is the most traditional mountain salami of Valle d’Aosta together with ‘Boudin’. This type
