lt;p>lt;p>One of the most characteristic jumps of the high molisan tradition.
For its preparation we use only the most noble parts of pork (thigh, fillet) and a small percentage of laring about 5%.
Your meats come exclusively from pigs raised and slaughtered in our establishment.
The meat is sliced, chained with salt and pepper both grinded and grains.
The dough is insacked in natural pork buds that gives the final product a soft taste but at the same time flavorful.
To the cut results in compact appearance of the soft, a natural red coloration.