For this cured meat, La Casara relies on the mastery of high-level butchers from South Tyrol. Nationally sourced large pork legs are used. The leg 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 slowly burned. The aging then continues for about 10 months in naturally ventilated environments.
For this cured meat, La Casara relies on the mastery of high-level butchers from South Tyrol. Nationally sourced large pork legs are used. The leg 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 slowly burned. The aging then continues for about 10 months in naturally ventilated environments.
Shipping costs £40.63, free over £252.30
Price VAT included
