It is the second most prized cut, obtained from the front portion of the thigh of heavy Italian pigs. In terms of aroma and natural sweetness, it is the cured meat that comes closest to Culatello, with which it shares several stages of production.
Ours is entirely handmade and aged in the same underground cellars used for Culatello, ensuring depth, complexity, and elegance.
Minimum aging: 10 months Average weight: approx. 1 kg
This product is ready to slice, with the bladder fully removed and cleaned, ensuring minimal waste and maximum yield.
