The Dolcetta is obtained by processing and boning the pork leg immediately after slaughter and is then taken to maturing already open. This processing method allows to obtain a raw cured product, in the typical shape of a brick, with the advantage of keeping the slice whole from beginning to end.
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The Dolcetta is obtained by processing and boning the pork leg immediately after slaughter and is then taken to maturing already open. This processing method allows to obtain a raw cured product, in the typical shape of a brick, with the advantage of keeping the slice whole from beginning to end.
