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The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
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For this cured meat, La Casara relies on the skill of South Tyrolean pork butchers. Large cuts of domestic pork legs are used. The leg is deboned, then seasoned and massaged every 3 days. It is then smoked for 4–5 days in stone rooms, where juniper wood and other non-resinous plants, such as beech and oak, are slowly burned. It is then aged for approximately 10 months in naturally ventilated environments.
Price including VAT
For this cured meat, La Casara relies on the skill of South Tyrolean pork butchers. Large cuts of domestic pork legs are used. The leg is deboned, then seasoned and massaged every 3 days. It is then smoked for 4–5 days in stone rooms, where juniper wood and other non-resinous plants, such as beech and oak, are slowly burned. It is then aged for approximately 10 months in naturally ventilated environments.
