This meat comes from pig loin.  Once boned, it is salted and placed into brine with garlic, "vino cotto" and natural aromas for a fortnight. ("Vino cotto" is a slightly sweet, homemade, non alcoholic cooking wine.) After this period, it is peppered, then stuffed into pork intestine casings and left to mature in a particular atmosphere for at least another 180 days. It is a very tasty and flavoursome meat that is always well appreciated on the table as it is particularly lean.

CHARACTERISTICS

Shape: cylinder shaped approx. 40cm.

Weight:  approx. 4.000kg

Appearance of cut: a uniform rosy colour

Aroma:  intense and spiced