We select only legs from heavy national pigs, ideal for long aging. A minimum of 20/22 months.
Processing is traditional.
Little salt, lots of experience and long aging in our cellars.
The suet is also exclusive to us.
We mix it with acorn, hazelnut and walnut flours.
That's why it is brown in color and has a unique, intense aroma that gently transfers to the meats.
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