Produced from pigs born & raised in Umbria following the specifications of the Suino Terra Umbra (STU).
The meat is skilfully trimmed from half-carcasses in the traditional rectangular shape, the rib bone is then removed and the soft cartilage bone is left to impart flavour and ensure rigidity during curing.
This particular cut of meat does not require lengthy salting, thanks to its narrow shape. On tasting, it has a light flavour and a full bouquet of aromas given by the perfect combination of lean fat.
Ideal for first courses like 'Amatriciana', or sliced inside hot focaccia.
