PRODUCT DESCRIPTION

The shoulder is the front leg of the pig which is detached from the carcass together with the shoulder blade. The processing foresees that it is trimmed taking care to round the profile in a regular way.

The salting takes place with coarse sea salt which is removed with warm water after about twenty days, during which it is massaged on a weekly basis.

It is then hung in a cool, dry place and left to mature for a period of about 3 months, until it reaches full ripeness. Finally, it is filled with a mixture of lard and flour in those points where it has hollows or small cracks and peppered in the parts not covered by rind.

STORAGE INSTRUCTIONS AND SIZE

Storage Temperature

14° C/+20° C

Size

from 4 to about 7 Kg