This traditional Umbrian salami is part of the Easter Sunday breakfast, a true central Italian tradition. Mandatory white table cloth, lilac flowers, and a specific menu: Torta al Formaggio, hard-boiled eggs (symbolizing renewed life in accordance with Easter) plenty of sliced Corallina, and red wine.
Corallina is famed for its delicate taste and unique aspect: slender and often reaching even one meter (3 ft) in length; choice cuts of sweet pork meat are very finely ground, stuffed in a natural casing along with larger squared pieces of pink (and very tasty) fat, salt and whole black peppercorns. The aging of this particular salami is not long, and this is reflected in Corallina’s soft texture and exquisite aroma.
Who knows how many miles of Corallina were eaten this weekend alone!