For this cured meat, La Casara relies on the skill of high Altatesini butchers. Large cuts of national pork legs are used. The leg is deboned, then seasoned and massaged every 3 days. After that, it is smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are slowly burned. The aging then continues for about 10 months in naturally ventilated environments.
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For this cured meat, La Casara relies on the skill of high Altatesini butchers. Large cuts of national pork legs are used. The leg is deboned, then seasoned and massaged every 3 days. After that, it is smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are slowly burned. The aging then continues for about 10 months in naturally ventilated environments.
