$30.99
Units Sold: 22
The cut of meat (fillet) is dry marinated with salt, crushed black pepper, spices and scented herbs of Provence, it is delicately massaged and, after about 15 days, it is washed with dry white wine. Through bagging, the fillet is wrapped and covered with a mixture of coarsely minced pork and 20/25% of pork bacon. The fillet is now ready for the seasoning phase, which must necessarily last at least 2 months.
11 in stock
Sweet and intense taste, aromas, red and homogeneous color in the heart of the slice and in red and white grains in the circular ring. In fact, it is obtained from the union of the prized black Campania pig fillet with the typical salami mixture pork.
| Weight | 77.60 oz |
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