Friulian tradition
Belly cut is selected only from the heaviest animals.
The two half-salting of 18 days, followed by a maturation of 8 months, give it a delicate flavor, with spicy tones and a pleasant hint of pepper.
It is distinguished by the alternation of fatty parts, which are lighter and sweeter, and meat, which is more rosy and tastier.
- Ingredients: Pork (Bacon), Salt
- Spices: Pepper, Coriander, Nutmeg, Cloves
- Conservation: between 10 ° C and 15°C
- Gluten Free
