Cut of meat: cheek lard

Processing: obtained from the throat of the pig, it is salted with abundant ground pepper; after 15/20 days of storage in the refrigerating room, before tying, it is sprinkled with pepper and juniper and then left to dry for a week and after that, left to mature.

Weight: 1.5 / 2.5 kg

Organoleptic properties: despite the considerable amount of pepper used, it maintains a delicate flavour.

Eating suggestions: excellent cut into cubes to flavour a pasta sauce.