A Piedmontese-style cured pork cut made from the neck, selected for its marbling and depth of flavour. Seasoned with salt, spices and Nebbiolo wine, it is savoury and aromatic, with a rounded, full finish rather than overt richness.
formatApprox. 2000g, Random WeightuseReady to Eatshelf life300 dayscarton8 units
A Piedmontese-style cured pork cut made from the neck, selected for its marbling and depth of flavour. Seasoned with salt, spices and Nebbiolo wine, it is savoury and aromatic, with a rounded, full finish rather than overt richness.
The wine contributes subtle colour and lift without dominating the pork, reflecting a restrained northern Italian approach to cured meats.
Use it
Slice thin for charcuterie boards, pair with burrata and ripe pear, or serve alongside aged cheeses as a richer counterpoint to milder salumi.
