This cured meat is the result of the processing of fresh pure pork meat

an authentic culinary masterpiece that will take you on an unprecedented journey of taste

tartine e finger food

or as a flavoring agent in pasta

is obtained by massaging the outside with vegetable carbon combined with flour and olive oil

Pecorino con Scorza Nera Assoluto funghi cardoncelli al tartufo This cured meat is thePecorino with absolute black rind is a classic pecorino obtained from raw pasteurized sheep's milk, rennet and salt. The maturation varies from 12 to 18 months. It is very soft inside thanks to the black rind that acts as protection from external agents and so that it does not dry out too much during maturation. The black rind, the "capping", is obtained by massaging the outside with vegetable carbon combined with flour and olive oil. An entire piece