This product encapsulates all the knowledge of the Spigaroli Family. It is produced only during the winter months; after a massage with Fortana wine and garlic, it is salted with salt and cracked pepper (there are no nitrates, sugars, flours or any other additives or stabilizers).
We will then proceed to the priming, tying and after a short drying will begin the seasoning done still in ancient environments where the microclimate and our knowledge will decide its fate.
Curing takes place in the historic 1320 cellars of the Antica Corte Pallavicina.
Only from black pigs raised on the Spigaroli farm, weighing 230 to 280 kg.
Ingredients: pork, salt, pepper, Fortana wine, garlic.