This is obtained from the belly of black pigs. After a massage with Fortana wine and garlic the cut of meat is salted and peppered and then hand tied with traditional non elasticized cord. After a lengthy maturing period of at least 10 months in the traditional cellars of the Antica Corte Pallavicina, it is possible to experience the sweet taste when the fat has assumed the characteristic rosy hue.
This is a salume for connoisseurs; the maturing period can present many problems. It is produced without nitrates, sugar, flour or any kind of additive or stabilizing agent.
- Only from heavy black pigs bred on our farm, between 230 and 280 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic, flavourings
- Maturing: between 10 and 20 months
- Weight: 4 to 7 kg
- Sales: whole, or halved vacuum packed
