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.
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.
Shipping costs £40.16, free over £249.40
Price VAT included
