the product
Production process
01
Meat selection
Only selected pork meats are used, finely ground with a meat grinder.
02
DOUGH PREPARATION
Add the lardelli of throat fat, the most prized, cut into regular cubes, along with salt, pepper, and natural herbs.
03
Stuffing and cooking
The mixture is stuffed into natural or synthetic casings and then cooked in dry-air ovens for several hours or even several days, depending on the size.
04
cooling
The product is rapidly cooled using cold showers and then allowed to rest in a storage chamber.
il taglio
slicing
01
Starting from the pointed end, the string is removed and the product is peeled about 5 cm at a time to prevent drying out.
02
It is placed on the slicer so that the cut surface rests against the blade, and then sliced evenly to obtain compact slices.
03
The slices are neatly arranged on the paper, which should wrap them without pressing them down.
04
Other formats: if served in cubes, the thickness should be proportionate to the required weight. To obtain wedges, start with a cylindrical slice and divide it into triangular pieces.
