One of the choicest of cured meats, it is very lean and very similar to culatello, with a nutritional value close to that of lean dry-cured ham.
Delicate flavour with overtones that recall the Franciacorta red wine used in the initial phases of preparation.
Slow curing in the cellar for at least 100 days completes the process for this outstanding product. The colour is bright red and the meat, very lean but still tender, can be savoured at its best when sliced very thinly.