Cut of meat: loin
Processing: the fatty parts are removed, then it is cut in half and salted with a great variety of spices. Left to rest for a few weeks in a cold storage room, then wrapped in a “pelle di sugna” casing (parietal peritoneum) and tied in elastic netting. After a week of drying, we proceed with maturing for at least 40 days.
Weight: 1.5 / 2 kg
Organoleptic properties: a very lean product, but the spiciness makes it tasty.
Eating suggestions: sliced and drizzled with oil or diced.