An emblem of Umbrian pork butchery, it is a unique product in terms of flavour. A single anatomical cut, that of the upper part of the pig's back, is trimmed with a knife, salted, tanned and put to mature in a cellar for at least 100 days.
It has a strong and unmistakable taste: savoury, with hints of garlic that are not too intrusive but go perfectly with the meat.
