Mordenti has been producing salami since 1606 but launched a low-fat range called Linea Benessere five years ago to meet consumer demand for healthier foods. Sales of the leaner sausage have been strong in Germany, Russia, Belgium and Canada, where there is a large Italian population in cities such as Toronto.

Reducing the fat content of the sausage involved "a painstaking technical study" as the firm didn't want to sacrifice taste for health.

The development team experimented with adding and subtracting leaner cuts of the pig from parts such as the thigh. The result was impressive the company has reduced the fat of its product from 33% to 6% without adding any fat replacers.

Mordenti's Eamon Long said: "The development was a tough process as we had to create a healthy salami without relinquishing too much of the fine taste.

"I think the UK and Irish markets are ready for a healthier salami and you'll be seeing Mordenti sausages on your supermarket shelves very soon."