For this cured meat, La Casara relies on the expertise of high Tyrolean pork butchers. National pork legs of large sizes are used. The leg is boned, then spiced and massaged every 3 days. After that, it is smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are burned slowly. The aging then continues for about 10 months in naturally ventilated environments.
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For this cured meat, La Casara relies on the expertise of high Tyrolean pork butchers. National pork legs of large sizes are used. The leg is boned, then spiced and massaged every 3 days. After that, it is smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are burned slowly. The aging then continues for about 10 months in naturally ventilated environments.
