It is the oldestcuredmeat from the Bassa Parmense region, made from the foreleg of heavy, locally raised pigs. It is characterized by a marbled slice with a savory flavor, intense taste, and delicate aroma. Minimum aging period is 11 months, with an average weight of 3.2 kg for a full piece. This salume is rare on the market due to the exceptionalskillrequired in its preparation.
Minimum aging: 18 months Average weight: approx. 1.5 kg
This product is ready to slice, with the bladder fully removed and cleaned, ensuring minimal waste and maximum yield.
