This cured meat is made from a mixture of quality pork, using lean cuts, fat and rind from pigs raised in Italy. Seasoned with natural flavours and spices, it is stuffed by hand and tied. It is cooked in water and vacuum packed in aluminium bags. To eat it, just immerse the bag in cold water, bring it to a boil and cook for about 30 minutes. It is typically eaten at Christmas in Italy along with lentils, to bring good luck.
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