Centennial rediscovery of Lovison.
It is wisely chosen by master butchers the cut of the neck, only among the heaviest animals. The working method is still the one noted in Augustine's notebooks.
The two salts are done strictly by hand, the first immediately and the second after 7 days, massaging the product every 2 days to let the spices penetrate.
The aromatic touch is given only on the last night.
From the very first taste, an explosion of flavors refers to forgotten tastes.
- Ingredients: Pork meat
- Spices: Pepper, Coriander, Nutmeg, Cloves
- Storage: between 10-15°C
- Gluten Free
