For this cured meat, La Casara relies on the expertise of high-altitude butchers from South Tyrol. Nationally sourced large pork thighs are used. The thigh is deboned, then seasoned and massaged every 3 days. It is then smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are burned slowly. The seasoning then continues for about 10 months in naturally ventilated environments.
Shipping costs £40.63, free over £252.30
Price VAT included
For this cured meat, La Casara relies on the expertise of high-altitude butchers from South Tyrol. Nationally sourced large pork thighs are used. The thigh is deboned, then seasoned and massaged every 3 days. It is then smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are burned slowly. The seasoning then continues for about 10 months in naturally ventilated environments.
