- Art of Charcuterie
WEIGHT: kg 7,3.
CURING: at least 15 months.
QUALITY: after curing, the meat is carefully boned and trimmed, during which process the suet applied earlier on is removed, along with any dark lean meat and yellow fat. The summer truffle is then added and the meat is placed in a mould.
FLAVOUR AND APPEARANCE: mild yet distinctive, with the addition of pieces of truffle that are clearly visible when cut.