The black pork bacon strain Picentino has as main characteristic layer of fat “soft and white” proper to the black pig that joining to the lean makes the product decidedly sweet. After removing the rind, the bacon is salted by hand and respects the slow rhythms of the artisan salting not less than 15 days. It follows the rolling in black pepper powder, the filling in natural casing and the manual binding. The wine is then tied and aged in the cellar for at least 4-6 months.
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