This Brandt & Levie salami is made using carefully selected cuts of pork, including shoulder, neck, parts of the hind leg and back fat. The meat is minced and seasoned with lemon and seaweed, then filled into a natural casing and hung to ferment. To activate the beneficial bacteria, the sausages are kept in a warm, humid, well-ventilated environment for about a week, after which they are slowly dried in special aging rooms for 3 to 8 weeks, depending on thickness. The result is a well-balanced, flavourful sausage. All pork used comes exclusively from responsibly raised pigs in the Netherlands.