The noblest Italian saltings product.
Pork thigh without boneless by hand, rindless, enveloped in the pork bladder and ripened.
Production duration: 10 days. Embossing in the pork bladder. Tying by hand. After the production, the thighs has approximately lost 45% of their weight.
Weight: from 3.5Kg to 5Kg
Ripening: minimum 12 months
Without gluten, nor derivative with milk.