For this cured meat, La Casara relies on the skill of master butchers from South Tyrol. Large cuts of Italian pork legs are used. The leg is boned, 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. The aging then continues for about 10 months in naturally ventilated rooms.
Price VAT included
For this cured meat, La Casara relies on the skill of master butchers from South Tyrol. Large cuts of Italian pork legs are used. The leg is boned, 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. The aging then continues for about 10 months in naturally ventilated rooms.
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