Our homemade cured salami is a carefully crafted sausage made with only natural ingredients such as garlic, salt, and oregano. After production, it goes through a drying and curing process through oak wood smoking, giving it an authentic and distinctive flavor. This smoking process can range from 24 to 48 hours, depending on the season. It is vacuum packed in pieces of approximately 250 to 300 grams, perfect for enjoying without cooking. Its curing is medium, making it suitable for direct consumption. For an exceptional culinary experience, we suggest pairing it with Cea bread. Additionally, it is important to store it in a cool, dry place, avoiding direct sunlight at moderate temperatures (around 15ºC). Enjoy the quality and flavor of our homemade salami!