Parco Nazionale del Pollino

Production features: It is obtained from the pork neck, which represents the exclusive cut to prepare such product. In the past, for the maturation stage, the meat was wrapped up with some string. The piece of meat is kept under salt for a period going from 10 to 15 days at a temperature of 4-6°C. Also wine, black pepper, chili pepper, and other aromas are added.

• Territory: Pollino National Park
• Shape: characteristic tapered shape
• Size/Weight: length about 25-40 cm, width 5-8 cm, weight 0.700-2.5 gr
• Consistency: soft
• Production period: all year round