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- Description
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Details
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. - Additional Information
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Additional Information
Provenance Breeding farm and own production Ingredients Pork's meat, salt, pepper Storage temperature 0°-4°C Seasoning Times of aging: from one week to 20 days in refrigerate room No dairy products Yes Gluten free Yes - Reviews
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