"The raw material used comes from domestic pigs. The processing consists of trimming, and scotennatura squaring cut bacon while capocollo after disossatura undergoes a complete process of fat and trimming. For both parts shall be salted with a dry blend of ingredients consisting of herbs and spices with subsequent massage of the flesh so that the seasoned. This is done in three phases intercalated by a subsequent period of rest. After the phase of salting capocollo is wrapped on itself the bacon and sausage product resulting in microporous casing. Hanging on a trolley bacon cup is placed in a cell and drying curing temperature and humidity controlled where suffers a decrease due to the weight of moisture to escape consequently determines maturing. "
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