“According to Varro (latin scholar and writer; 116 BC – 27 BC),
in the Roman Empire flourished imports of hams prepared in Gaul.
From the Gauls, the Romans learned
the arts of curing and cooking the ham.”
This cut of meat is seasoned alone,
enhancing the strong taste
of wild boar and its game aroma.
Wild boar meat is characterized by a red, deeply flavored muscle.
PRODUCTION PROCESS
- Fresh wild boar legs are manually deboned.
- Wild boar leg pulp is trimmed and salted, then dried in cold rooms for some months, until a complete and perfect penetration of all the ingredients and maturation.
