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The product: salami a satizza is a much loved local cured meat. Made from minced pork mixed with spicy red pepper it is cured following traditional methods. In February or march it is exceptionally good but it maintains its qualities throughout the year. In summer or winter, at midday or during the evening meal, “salami a satizza” cut into small slices or bigger chunks is fantastic with bread or in an omelette, in baked pasta dishes or in a “pitta china” or as part of a hors d’oeuvres.