The Guidara salami stands out due to its rustic Sicilian character.
It is obtained through the use of fresh meats of 1st quality, which after being de-boned are cut by hand at the point of a knife. Thanks to the uniformity of the natural cow casings, this sausage takes on a fairly regular cylindrical shape, and thanks to the maturing process which takes place naturally in ventilated environments for about 20-30 days, a whitish outer layer develops which is typical of this artisan product.

How to eat it:
Nostrano salami should be cut with a smooth-bladed knife; it has an extraordinary and inimitable taste, above all due to the influence of the particular microclimate of the valley on the maturing process, but also on the balanced presence of salt and pepper which contribute to the enrichment of the flavour of this sausage.
It can be matched with young, sweet, medium bodied and fruity red wines.