“According to Varro (latin scholar and writer; 116 BC – 27 BC),
in the Roman Empire flourished imports of hams prepared in Gaul.
From the Gauls, the Romans learned
the arts of curing and cooking the ham.”
A delicious sausage with tasty wild boar
meat and delicate pork cuts
mixed and shortly aged
to preserve game meat aroma.
PRODUCTION PROCESS
- Lean wild boar meat and pork belly and fat are trimmed, minced and mixed with sea salt, aromatic herbs, black pepper and chili pepper. The mixture is canned in natural casings and dried for a few days in a warm room.
