It is a fine cured meat, weighing 3kg, obtained from a specific and noble cut of the pig's thigh (the part opposite to that of the culatello), which is salted, massaged and subjected to a long seasoning process.

Main features:

Taste: Incredibly delicate and sweet.

I wait: It has a rounded shape, characteristic of a boneless cured meat.

Usage: It is excellent when eaten thinly sliced.

Packaging: Available in gift boxes, as a suggestion for a high-quality gastronomic present.

Technical and Production Features:

Raw material: Obtained from the noblest and leanest part of the hind leg of the Italian heavy pig, specifically the smallest piece of meat closest to the femur.

Manufacturing Process: Similar to culatello, it involves careful selection, trimming, dry-salting (with salt and spices), massaging, and manually tying into a typically oval or rounded shape.

Seasoning: Slow and prolonged, in cool, humid environments, for a period that generally ranges from 10-12 months up to 16-20 months for larger pieces, allowing the development of complex aromas.

Protection: is partially covered by its natural rind, while the exposed lean parts are " lard " (covered with a fat mixture) to keep them soft during the maturation process.

Ingredients: Pork, salt, and spices. Preservatives may be present (e.g., potassium nitrate E252, sodium nitrite E250), as required for long-term storage.

Organoleptic and Visual Characteristics:

Cutting Appearance: The slice has a bright ruby ​​red or amaranth color, with a minimal amount of white/pink fat in the mixed parts. The texture is firm but not dry, and soft on the palate.

Taste: Its distinctive taste is exceptionally sweet, delicate, balanced, and flavorful, with hints reminiscent of culatello and notes of dried fruit.

Perfume: Intense and spicy, with fragrances typical of long aging.

Use and Storage

Consumption: We recommend slicing it thinly just before serving to fully appreciate its softness and flavor. It's ideal as an appetizer, alone or accompanied by homemade bread and, traditionally, a knob of butter.

Conservation: If whole, it should be stored in a cool, humid place (12-15°C). Once cut, it is recommended to wrap the exposed part in cling film or a cloth lightly moistened with dry white wine to maintain its moisture.

Nutritional Component Value per 100g grams of product

Energy Value: 1498 Kj / 361 Kcal

Fats: 27,36 g

of which Saturated Fatty Acids: 9,97 g

Carbohydrates: 0,5 g

of which Sugars: 0,5 g

Proteins: 28,58 g

Salt: 4,30 g

These values ​​may vary slightly depending on the seasoning and the specific piece, but they offer an accurate average indication of the product's nutritional characteristics.