This product exemplifies the historical knowledge of the Spigaroli family. It is produced exclusively during the winter months; after massaging with Fortana wine and garlic the product is salted using only salt and crushed pepper (absolutely no nitrates, sugar, flour or any other additive or stabilizing agent).
The product is then tied with cord and, after a brief drying period, the maturing process begins in the traditional cellars dating from 1320 in the Antica Corte Pallavicina where the particular microclimate and the expertise of the producer ensures a top quality product.
- Only from heavy pigs weighing between 180 and 230 kg
- Ingredients: pork meat, salt, pepper, Fortana wine and garlic
- Maturing: between 18 and 30 months (2 summer fermentations)
- Weight: between 3,8 and 5 kg
- Sales: either whole or halved, vacuum packed
