Bacon made of heavy pig meat, prepared according to a classical method which, at the end of seasoning, produces a compact, homogeneous and slightly spicy-flavoured product. It may also be prepared in a special version spiced and peppered on the outer part of the product. Both versions are manually packed and tied in natural gut.
Average diameter: approx. 10 cm
Weight: approx. 2.5 kg after 45-day seasoning + ½ in vacuum pack