In the past, this was prepared in the homes of peasant families in these areas. It is a simple cured meat, which over the years, thanks to experience and continuous experiments, has evolved into a product of excellence.
Cut of meat: pork belly with squared rind.
Processing: left to dry flat and not rolled up in order to reduce the maturing time and bring out the aromas.
Weight: 4/5 kg.
Organoleptic properties: delicate and extravagant at the same time.
Eating suggestions: perfect for enriching sauces and salads or for larding meat.