Description
Pork belly trimmed, squared, dry-salted and left to rest cold 15 days to allow flavors to distribute evenly.
It is then hand-sewn with its rind according to tradition; dried and cured for at least 90 days.
It has a sweet and refined taste, a delicate aroma and a soft texture that “melts in your mouth.”
Size Kg 4.
Kg 5.
