This cold cut comes from the salting and cooking of the pig's thigh. It is the same portion of the animal used to produce the Crudo. It should not be confused with the shoulder, which comes from another less prized part of the pig. The pig, after being deboned, is placed in a brine containing spices and salt. Subsequently, it goes through churning, allowing this brine to penetrate all parts of the meat, then pressing in molds that give it the classic shape and then steam cooking. It is defined as national because the meat is 100% Italian of the best quality.
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This cold cut comes from the salting and cooking of the pig's thigh. It is the same portion of the animal used to produce the Crudo. It should not be confused with the shoulder, which comes from another less prized part of the pig. The pig, after being deboned, is placed in a brine containing spices and salt. Subsequently, it goes through churning, allowing this brine to penetrate all parts of the meat, then pressing in molds that give it the classic shape and then steam cooking. It is defined as national because the meat is 100% Italian of the best quality.
