The Salame Nobile del Giarolo, once cleaned of molds by rubbing it lightly with a cloth or paper towel and after having carefully removed the hand-tied net and the casing (at least on the part intended for cutting), must be sliced manually with knives smooth blade and well sharpened by adopting a transverse cut.

Ideal if accompanied by good homemade bread, it goes perfectly with local products such as Montébore cheese, Timorasso – white wine of great structure, or medium-aged Barbera.