PRODUCTS 
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A typical Biella salami whose main characteristic
is that it can be eaten both cooked (up to 20 days after production)
and raw-cured (from 20 days to 3 months after production). Salame famiglia is rather lean and produced from seasoned piedmont pork meat minced to a medium grain and sacked in natural ox-gut before being hand-tied. After cooking it can be eaten either hot or cold. |
