DESCRIPTION OF THE PART: These are the 2 muscles of the back (right and left) on the sides of the lumbar spine.
PREPARATION and INGREDIENTS: Initially immersed in a mixture of garlic, white wine and pepper. Then they are carefully sprinkled on each side with salt and pepper and stuffed into natural casings. Customizable with other smells (rosemary, sage, wild fennel, chilli pepper, etc.).
SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature of around 10 ° for a period of at least 4 months (depending on size).
WHOLE WEIGHT: From 2 to 3 Kg.
CHARACTERISTICS and TASTE: It ‘s a cylindrical seasoned with sections of fat and thin distinct (fat in percentage of 10% maximum). Different from capocollo, it has an intense flavor. The lean part and the fat part are distinctly tasted in the mouth, making each bite different from the previous one.
SALE PORTIONS: Whole or in vacuum slices of about 1 Kg.
PREPARATION FOR TASTING: Tasting in very thin slices to maximize the aromas.
SERVING SUGGESTIONS: With the dry bread, as an appetizer accompanied with aged pecorino or, traditionally in Umbria, with the Easter cheese pizza.
STORAGE: Once started better in the refrigerator taking care to protect the cut with a sheet of transparent film.