THE TYING

THE LAST PHASE, BEFORE THE SEASONING, OF A PROCESS ALWAYS UNDER CONTROL

The tying is completely handmade and it’s the process of the actual tying of the gut in order to get to the right dimensioning and shape. While tying the gut, the operator punctures it, so that once they are hanged the salami will drain properly. After this phase, the products are ready to be brought to controlled temperature and humidity rooms, for the drying and the seasoning phase.