A Parma and Piacenza traditional salame which is named for its unique hog casing. This thicker walled casing allows the salame to cure for 4-6 months, resulting in a very concentrated flavor of the meat, fats, lambrusco, garlic and pepper.

As a fresh sausage, Mariola may also be consumed by poaching in water with a traditional mirepoix. This is very common during the winter months in cities along the Po River in Italy.


*Delivered whole in 6-8oz and 10-12oz pieces

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