The upper part of the loin is deboned, seasoned with salt and spices, and left to rest for a few days. It is then stuffed into casings and tied using reeds and string. Afterward, it is cured for approximately 90 days. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
Imported by Delicatezza 7 Tileyard Road, London, N7 9AH
Ingredients
Pork meat (origin: EU), salt, spices, flavours, sugars (dextrose, sucrose), antioxidant (E301 sodium ascorbate), preservatives (E252 0potassium nitrate, E250 sodium nitrate).
Nutrition
