Origin and composition

Origin: the meat comes from pigs born, raised and slaughtered exclusively in the Regions of Emilia-Romagna and Lombardy.
Raw material: cervical muscle of pork cut at the third-fourth rib weighing, fresh cut, 2,500 kg and more, wrapped in natural pork skin, tied, dried and cured.
Ingredients: Pork neck, salt, dextrose, spices. Preservative: potassium nitrate.

Allergens – GMOs

Allergens: the product does not contain gluten, milk derivatives, or other allergens..
GMO: this product is not GMO, is not derived from GMOs and does not contain GMO ingredients.

Main features

Organoleptic:
External appearance: cylindrical in shape, when cut the slice is compact and homogeneous, bright red in color interspersed with the sometimes pinkish white of the fatty parts.
Olfactory profile: characteristic smell, typical of pork cured in a natural environment and strictly conditioned by the curing time.
Taste profile: characteristic flavor, sweet and delicate, soft, non-elastic texture.

Average nutritional values in % per 100g of cured product:

Energy value: kJ 1666 / kcal 398
Protein: 23.60 g
Fat: 33.50 g
of which saturated fatty acids: 11.82 g
Salt: 3.80 g
Carbohydrates: 0.00 g
of which sugars: 0.00 g

Net weight

1,800 kg variable weight

Seasoning

Minimum 180 days

Storage and handling methods

Store in a cool place: T max +18°C.

Consumption instructions

It is consumed as it is, there are no limitations except in cases where food allergies or intolerances to the ingredients that compose it are ascertained.