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Sliced
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The pork's capocollo, is a cut that combine a soft light meat with a delicate mottled of fat, than it come salt and spice. When it's envelope from the tan, it's fill in a soft natural bowel and, when it's hand tie, it will be put to rest in a dry room for a pair of month. This cold cut is so ready to slice.
Her slice are dark red with white striping. The taste is delicate and strong.
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Our Roll Bacon mix the delicate taste of meat with a soft part more fat.
It come sprinkle with salt and spices, then it's leave with her tanning for 1 week. Then it's roll and fill for protect during the drying and aging.
It's excellent when it's sliced, in a sandwich, or cook with egg.
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From the cheek lard of our pig, this meat has the characteristic triangular shape. Delicate and decisive, it mixes sweetness and delicacy of the pillow with pepper force. Excellent in cutting boards, pasta carbonara and amatriciana
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The mocetta is typical sausage of our Alpine valleys, you take the leanest parts of the pig and put in salt and pepper for six days, then it hangs in maturing rooms for at least a month.
The texture is slightly dry and pleasant and flavorful taste.
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The cured pork loin is degreased and spicy. It remains about a week within its tanning then bagged and tied by hand. Hanging in the maturing cell for about a month. Excellent for cold cuts.
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A cold cut rich, delicate and with multiple uses. Born from the outside of the back, in the closest to the neck, it is hard and compact and is a veined fat from red meat. It is put to rest with its tanning for a week, and once it reaches its maturation, is finished and packaged. Great on cutting boards, delicious on hot toasted bread.
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