It is obtained from adult pig thighs exclusively Italian raised according to traditional methods. When sliced, the lean part appears bright red with white streaks of fat. The Irpinian Drop is produced in limited quantities and is naturally aged for a period of no less than 12 months.
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It is obtained from adult pig thighs exclusively Italian raised according to traditional methods. When sliced, the lean part appears bright red with white streaks of fat. The Irpinian Drop is produced in limited quantities and is naturally aged for a period of no less than 12 months.
