This product encapsulates all the historical knowledge of the Spigaroli family. It has a rich ruby red colour with the intense savour and softness so typical of this ancient breed of pig.
It is produced exclusively during the winter months and after massaging with Fortana wine and garlic salting takes place with salt and crushed pepper (absolutely no nitrates, sugar, flour or any kind of additive or stabilizing agent).
The product is then placed in a pig bladder and is tied with cord and after a brief drying period the maturing process still takes place in the ancient cellars where the particular microclimate and our exclusive expertise will determine the quality of the product.
The maturing cellars of the Antica Corte Pallavicina date back to 1320.
- Only from black pigs raised and bred on our own farm, weighing between 230 and 280 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic
- Maturing: between 24 and 40 months
- Weight: between 4 and 5,5 kg
- Sales: prepared and cleaned, whole piece vacuum packed
