It is the noble relative of cotechino!
It is the second way to use the casing obtained from the pig’s caecum which is filled with a particular mixture obtained from the noble cooking parts such as the foot, shin, snout, cheeks, tongue and other precious parts.
Ingredients: pork, pork rind, wine, preservative: E250, garlic, spices, pepper
Seasoning: 15 days
Weight: about 1 kg
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
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.
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 36 months (three summer refermentations)
Weight: 3.8 to 5 kg
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.
