This meat is made by curing the shoulder of our pigs. It is pear shaped and weighs no less than 6kg. Cutting the thighs takes place in our cold meats building, but the curing and maturation period is carried out in the Valle Oblita prosciutterie, which is situated high upon a hill of 1000m in Valnerina (Perugia), where the air is pure and rich in oxygen - which makes for an all natural product. The cut is red in colour and has a typically lightly spiced smell, but has a more savoury flavour than prosciutto.

CHARACTERISTICS

Shape: Pear shaped

Weight: from approx. 6kg

Appearance of cut: red in colour

Aroma: typical lightly spiced