It is produced only during the winter month: after a massage with Fortana wine and garlic, the salting takes place using only salt and crushed pepper (absolutely no nitrates, sugar, flour or other additive or stabilizer).
The product is then placed in a pig bladder, tied with cord and after a brief drying period the product is then transferred to the maturing cellars where the unique microlimate and our particular knowledge will decide the quality of the product.
Maturing takes place in the historical 1320 cellars here at the Antica Corte Pallavicina.
- Only heavy pigs weighing in at between 180 and 230 kg
- Ingredients: pork meat, salt pepper, Fortana wine, garlic
- Maturing: between 18 and 30 months (2 summer fermentations)
- Weight: berween 3,8 and 5 kg
- Sales: either whole or halved, vacuum packed
