The Padus Salame di Maiale Nero which takes its name from the ancient Roman name for the Po River is made with all the finest parts of heavy pigs reared to over 18 months around Parma (to find out more on the Nero di Parma breed. The whole pig is used to prepare this salami (loin, shoulder, haunch. trimmings and neck), as was always the tradition among farmers making their own salami at home. All the parts of the black pig are cut up roughly, before being promptly mixed together and minced, marinated and seasoned with simple ingredients: salt, pepper, cinnamon, spices and red wine. After being left to rest for a night, the following day the meat is filled in natural casings soaked in white wine, sealed and tied by hand with jute string. Drying and maturing are slow and natural processes. For this reason, the salami are left to mature for over six months in Salumificio Pedrazzoli’s dimly lit, damp cellars. Its intense flavour with a hint of cinnamon, and the coarse texture of its grain are features which evoke the artisan deli-meats made by Italyﾒs pork butchers of the past, both in terms of the methods used and the unmistakeable flavour produced.