Cutting and shaping:
opened when fresh with a deep cut in the junction between the rump and the head of the femur (open vein) giving its name in jargon as “sgambato”.
Appearance:
typical for the product 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:
for typical production is the leg of a heavy, Italian, adult pig, except for boars and sows, with the birth farm and slaughterhouse label clearly legible on the back. It has white external fat and a cover of limited thickness.
