This cured meat comes from the salting and cooking of the pork thigh. It is the same portion of the animal used to produce Crudo. It should not be confused with the shoulder, which comes from a less prized portion of the pig. The pig, after being deboned, is placed in a brine containing spices and salt. Subsequently, it goes through churning, which allows this brine to penetrate all parts of the meat, followed by pressing in molds that give it the classic shape and then steaming. It is defined as national because the meat is 100% Italian of the best quality.
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This cured meat comes from the salting and cooking of the pork thigh. It is the same portion of the animal used to produce Crudo. It should not be confused with the shoulder, which comes from a less prized portion of the pig. The pig, after being deboned, is placed in a brine containing spices and salt. Subsequently, it goes through churning, which allows this brine to penetrate all parts of the meat, followed by pressing in molds that give it the classic shape and then steaming. It is defined as national because the meat is 100% Italian of the best quality.
