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