Colur of the lean part: To be intended as the colour of the lean muscular part of a slice. This colour should be an intense and brilliant red.
Uniformity of the color: To be intended as the lack of lighter or darker color areas in
the lean part, in the entire slice. Salame must be uniformly coloured, without significant external crusty areas. The presence of a slightly more intensely coloured external ring is acceptable, as de-hydration is stronger in this area. However there must be no anomalous colours like green or brown
Color of the fat: The fat must be perfectly white, and in the correct proportion. As the
mix has a large grain, the distribution of these is never perfectly homogenous.
Tightness of a slice: Seen as the degree of cohesion of a slice. If the mix tends to loose
grains (like a sausage) and form holes, it means it is not cohesive; on the other hand, if it sticks together even under a slight traction this means it has good cohesiveness and the slice is well tied together. Cohesion mustn’t be taken for softness: both a hard and a soft slice of salame can have a good degree of cohesion.
As tradition teaches us, the act of slicing a Salame must be diagonal to its long axis, just like the reed of a Clarinet. This will give you a perfectly non-round slice of the perfect thickness.