Selected national meat worked entirely by hand.
Seasoned with classic Emilian curing technique: dry salt,
pepper, cloves, mace and cinnamon. Bagged in natural
casing and tied with string.
Aged at least 90 days.
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Code: 601128 |
|
1.7 kg approx. |
|
180 days from pack |
|
crt 1 pc |
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