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Si ottiene da un’accurata selezione del lombo suino. Una volta disossato viene salato e posto in salamoia per una quindicina di giorni con aglio, vino cotto e aromi naturali. Trascorso questo periodo viene condito con i profumi dei nostri monti e stagionato per almeno 60 giorni. Successivamente viene confezionato sottovuoto a tranci da circa un chilo. E’ un salume dal doppio gusto: saporito per la parte magra e gustoso per la parte più...

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