Agriturismo in Umbria

This is one of the typical Umbrian cold cuts.

Pork loin is used. It is rubbed with crushed garlic and pepper and with salt; then, after around 15 days, the meat is washed with white wine and wrapped in a sheet of greaseproof paper, leaving some open spaces in order to permit perfect drying.

The aging process takes three months.

The cut slice is red in color, and there is very little fat.

The flavor is full-bodied and slightly spicy.