Typical product from Molise consisting of a mixture of selected meat: shoulder. Selected product with a round shape and a smooth, dry and compact surface. Externally it is brick red in colour with typical whitish shades of vegetative mycelium.
Internally, when cut, the surface is bright red in colour with streaks of fat. Unmistakable and characteristic aroma, intense aroma of a typical seasoned and spiced product.
INGREDIENTS: PORK, SALT, SPICES AND NATURAL FLAVOURINGS.
Piece of internal meat from the upper region of the neck and part of the back, seasoned with salt, black pepper and natural flavours.
It is then wrapped in a veil obtained from the removed part of the lard and then tied.
The maturing takes place over a period of approximately 90-120 days, in environments with constantly monitored temperature and relative humidity.
