The cut is made from the upper section of the neck of Italian pigs. The meat is trimmed to get the usual elongated cylindrical shape. The traditional Senese method of processing requires the use of salt, pepper, fine herbs, and careful rubbing. The meat is then allowed to dry before being wrapped in straw-paper. Ageing in cool cellars takes at least three months; the slice will have a distinct colour and a spicy rich taste.
This is a special order item; please contact our offices for details.
