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Sliced
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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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