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.
Shape: cylinder shaped approx. 40cm.
Weight: approx. 4.000kg
Appearance of cut: a uniform rosy colour
Aroma: intense and spiced
Maturation length: at least 60 days