Description
Only from white pigs weighing 180 to 230 kg
Ingredients: Pork leg flake, brine (water, sea salt), flavorings
Seasoning: 60 days
Weight: about 1.8 kg
Cotto Spigaroli
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It is produced by selecting all the most cartilaginous parts, deprived of fat, of the animal including the rind, and seasoned with an ancient tanning that gives the product flavor and fragrance attributable to a taste that has now disappeared.
The result is a fat-free product that maintains its natural stickiness.
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Only from pigs weighing 180 to 230 kg Ingredients: Pork, salt, pepper, wine, garlic Seasoning: at least 2 months Weight: about 0.400 kg
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The “baby” Spigarolino was born as a gift idea for Christmas, but given its success, have been decided to be continued producing it throughout the year.
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This product contains all the knowledge of the Spigaroli family. It is produced only in the winter months; after a massage with Fortana wine and garlic we proceed to salting with salt and split pepper (there are no nitrates, sugars, flours or any other additive or stabilizer).
Maturing takes place in the historic cellars of 1320 of the Antica Corte Pallavicina.
Only from pigs weighing 180 to 230 kg
Ingredients: pork, salt, pepper, Fortana wine, garlic
Seasoning: over 24 months
Weight: about 800g
Sale: sliced in a modified atmosphere tray
