Just like with prosciutto, when the animals didn’t reach the ideal weight the shoulders were salted in the same way as prosciutto and the end result was a ruby red product with melt in the mouth fat and other important characteristics and a persistent, classic taste so typical of the animal.
- Only from heavy pigs between 180 and 230 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic
- Maturing: minimum 10 months
- Weight: from 2,3 to 3,5 kg
- Sales: whole or de-boned
