“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,
Wild boar meat is characterized by a red, deeply flavored muscle.
PRODUCTION PROCESS
- Lean wild boar meat and pork belly and fat are trimmed, minced and mixed with sea salt, aromatic herbs and natural flavors.
- The mixture is canned in natural casings and dried for one week in a warm room, then aged in cold rooms until complete maturation.
