For this cured meat, La Casara relies on the expertise of South Tyrolean butchers. Large cuts of national pork leg are used. The leg is deboned, then spiced and massaged every 3 days. Afterwards, it undergoes smoking for 4-5 days in stone rooms where juniper wood and other non-resinous plants such as beech and oak are slowly burned. The aging continues for about 10 months in naturally ventilated environments.
Costs of £46.70, free from £290.00
For this cured meat, La Casara relies on the expertise of South Tyrolean butchers. Large cuts of national pork leg are used. The leg is deboned, then spiced and massaged every 3 days. Afterwards, it undergoes smoking for 4-5 days in stone rooms where juniper wood and other non-resinous plants such as beech and oak are slowly burned. The aging continues for about 10 months in naturally ventilated environments.
