The Cured Pork Jowl 4 months by Del Sante is a cold cut that is part of the oldest Emilian pork butchery tradition. It is delicious, flavorful, and still retains the taste of the past. In fact, like all other Del Sante products, it is handcrafted and nothing is added! High-quality Italian DOP pork is used, which guarantees the highest final quality in the cured product. As tradition dictates, the cut is first prepared, then salted and peppered. It is then covered with a very thin layer of lard and left to cure for 4 months with salt and pepper again.
