Preparation technology.
The leg of pork is placed in brine, washed with water and sprinkled with pepper and paprika in some cases.
Composition.
a) Raw material: thighs of pigs reared in the area, with traditional diet based on cereals, potatoes, roots and grits.
b) Technological: salt, pepper, paprika.
c) Additives: none.
Maturation.
A month or in brine longer a variable period (one month) for drying.
Aging period.
About six months in the attic, then, with the arrival of warm periods ranging from six months to a year or more in the cellar.
Production area.
Karst area of the border with Slovenia. Particularly in Monrupino area covering Zolla, Rupingrande and Farnetti.
Source: Atlas of typical Italian products, Insor, 1989-1995
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