Project Description

An artisan cold cut made with the lumbar muscular mass of the white pig. Salted, marinated and filled, passing though a meticulous process of curing-ageing in our cellars.

  • Curing: 3 months
  • Characteristics: On cutting, a characteristic colour is seen, from pink to red-purple, with fat filtrations of brilliant appearance.
  • Nutritional values (100 g)
    • Energy value: 321 Kcal / 1337 KJ
    • Carbohydrates < 0.8 g of which: Sugars: 0 g
    • Proteins: 34 g
    • Fats 20.5 of which: Saturated: 8.5 g
    • Fibre alimentary: None
    • Sodium: 1470 mg