Product Description
Si ricava dalla pancia del maiale lavorata con sale e pepe, arrotolata su se stessa e legata a mano con spago naturale, insaccata e stagionata minimo 12 mesi. La fetta cilindrica vede alternarsi il rosso della carne ed il bianco del grasso. Ha un sapore delicato e, servita molto sottile, a temperatura ambiente sprigiona tutti i suoi profumi. È irresistibile se servita sopra una fetta di pane caldo. Disponibile sia in tranci che affettata.
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