This product represents and encloses all the historical wisdom of the Spigaroli family. It is only produced in the winter months: after a massage with Fortana wine and garlic, salting takes place with salt and crushed pepper ( absolutely no nitrates, sugar, flour or other additive or stabilizer).
After this the cut of pork is placed in a pig bladder, it is tied and after a brief drying period the maturing process takes place in ancient cellars. Our cellars here at the Antica Corte Pallavicina date back to 1320, and it will be the unique microclimate and our own particular knowledge which will determine the quality of the product.
- Only heavy pigs weighing in at between 180 and 230 kg
- Ingredients: pork meat, salt pepper, Fortana wine, garlic
- Maturing: over 36 months with 3 summer fermentations
- Weight: between 3,8 and 5 kg
- Sales: vacuum packed either whole or halved
