The leanest cuts of pork belly are first selected and, after the traditional salting phase, undergo an aromatic massage with pepper, garlic, and wine. They are placed one on top of the other in many layers, stuffed in casings, and expertly hand-tied to form a single piece. The product is then placed in a temperature-controlled room for a slow and long curing phase. The result is an exquisite product: delicious cold cuts or an excellent cooking ingredient.

Raw or cooked: a bouquet of aromas and tastes.