Made from pork loin meat without removing the rind with the lard. Salted and flavored with natural spices, it stays in brine for about 12 days and daily massaged. Then, it is washed with cooked wine, smoked for a few hours with olive wood, stuffed in a natural casing, tied and stored to dry for about 9 days and then left to ripen for another 70 days.
Ingredients: pig meat, cooked wine, dextrose, spices.
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