Cutting and shaping:
from a leg of pork, the muscle with the femur, tibia and fibula bones. Rind removed in the anterior medial part of the thigh, with a very wide cut from the articulation of the cuff to the base. Trimmed and rounded to a square so the muscular part beyond the bump does not exceed 6 cm, to give the characteristic pear shape.
Appearance:
Typical appearance with no holes or gaps, no seepage, compact and well cleaned to ensure little waste and high yield. The slice is homogeneous, compact and does not stick when slicing.
Raw material:
selected per the PGI specification, Italian origin with a label for the birth farm.
