DESCRIPTION OF THE PART: It is the part (muscles and fat) that covers the thoracic and abdominal cavity.
PREPARATION and INGREDIENTS: Initially immersed in a mixture of garlic, white wine and pepper. Then carefully sprinkled on each side with salt and pepper and chopped garlic, rosemary and sage. It is then rolled, tied and stuffed into natural casing.
SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature around 10 ° for a time ranging from 2 to 3 months. WHOLE WEIGHT: 1 to 2 Kg.
CHARACTERISTICS and TASTE: It is a seasoned square dish with a thickness ranging from 4 to 6 cm. It presents streaks of skinny (“rigatino”) in percentage of about 50%. Characteristic flavor exalted by the “pink” fat, characteristic of wild animals.
SALES PORTIONS: Whole.
PREPARATION FOR TASTING: Tasting in very thin slices to maximize the aromas or cubes for cooking.
COMBINATIONS: To “reinforce” and give each dish a unique flavor. Exceptional on roasted scalded bread.
STORAGE: Once started better in the refrigerator taking care to protect the cut with a sheet of transparent film.