This has always been considered the best larded part of the pig. The fatty part is often of a rosy hue and the 20-30% of lean meat is the classic ruby red colour.
The product is characterised by an intense taste imparted by the high quality of the Parma Black Pig and the careful use of wild herbs which render this salume, like all of those created by Spigaroli, unique and unmistakeable.
- Only from heavy black pigs bred on our farm weighing between 230 and 280 kg
- Ingredients: lard, pork meat, salt, pepper, a mix of aromatic herbs:
- sage, juniper, rosemary and garlic
- Maturing: minimum 5 months
- Weight: from 1,5 to 4 kg
- Sales: vacuum packed whole or vacuum packed in slices as required
