Cold cut of the Cinta Senese breed
It consists of the boneless front leg of Cinta Senese pig. After trimming, the shoulder is salted and flavored, covered with ground pepper followed by maturation of at least 6/8 months. The strong and very intense taste of the lean part finds a natural and perfect balance in the creaminess of the fat part, to be full and enveloping.
Given the craftsmanship of the product, the weight may undergo some slight variation.