For this cured meat, La Casara relies on the mastery of high-altitude butchers. Large cuts of national pork thighs are used. The thigh is deboned, then spiced and massaged every 3 days. After that, it undergoes smoking for 4 - 5 days in stone spaces where slowly burning juniper wood and other non-resinous plants such as beech and oak are used. Aging then continues for about 10 months in naturally ventilated environments.
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For this cured meat, La Casara relies on the mastery of high-altitude butchers. Large cuts of national pork thighs are used. The thigh is deboned, then spiced and massaged every 3 days. After that, it undergoes smoking for 4 - 5 days in stone spaces where slowly burning juniper wood and other non-resinous plants such as beech and oak are used. Aging then continues for about 10 months in naturally ventilated environments.
