The soppressata aviglianese is prepared with the lean part of the fillet and thigh of the pig, with the addition of bacon to soften the rest of the tender meat.
The preparation starts with the brawn of the tanning of natural gut, fat sow, which is left to marinate in lemon and spices for 3 / 4 days. The fat of the loin is selected and cut into small squares to mano.La grinding and bagging in the gut, take place as soon as possible while the process of drying and curing, are slower because they give taste and smell to be deleted.
He has a sweet aftertaste with intense, a deep red color if at the end of the ripening and flavor “ancient. “.
Pork “shoulder”, ground salt, black pepper whole grain. No preservatives.
about 2-3 months.
Store in a cool dry place at temperatures between 12-15° C. Shelf life 9 months.
Once opened, the container should be stored in a refrigerator and consumed in a short time.