The name of both a cut of pork and a cured meat obtained from the upper part of the neck and the shoulder of pork, mostly prepared in central and southern Italy. Meat and fat are cut into large chunks and flavored with different spices in different regions, and cured for four months to one year. The cured meat is thinly sliced and eaten raw in delightful antipasti platters.

Tagged with →  
Share →
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.