Muscle of the cervical-dorsal, thoroughly cleansed with streaks more or less marked with white-pink fat. Coarse sea salt, “vino cotto” and black pepper stuffed into 100% Italian natural guts and lightly smoked with the “fragno” oak bark. Followed by a slow curing which varies from a minimum of 90 days up to a maximum of 120 days.

Ingredients:

Pork meat, salt, pepper, cooked wine, herbs. Preservatives: E 252, E 250. Antioxidant: E301.

Product does not contain allergens and ingredients or raw materials derived from Genetically Modified Organisms

Farm Choice:

Expert hands
Pork heavy 100% Italian
Sun-dried sea salt of Margherita di Savoia
“Slow Food” Rimbas Black pepper
The typical “vino cotto” obtained from the grapes “Verdeca” and “Bianco d’Alessano”
Sweet and spicy pepper of Senise
100% Italian natural guts
Tying by hands
Slow ageing