It has a pleasant and delicate flavour. Taken from the pig’s loin, it is trimmed and, after about eight days of dry salting, it is rolled into a natural casing and tied, ready for maturation which lasts between 50 and 60 days.
It has a pleasant and delicate flavour. Taken from the pig’s loin, it is trimmed and, after about eight days of dry salting, it is rolled into a natural casing and tied, ready for maturation which lasts between 50 and 60 days.
WEIGHT
500 gr
CONSERVATION
Max +20°
GLUTEN
FREE
TYPE OF PIG
Italian heavy freshly slaughtered
EXPIRY
180 days
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