Preparation technology.
The leg of pork, private and breast bone, is dry salted and made to smoke in special rooms where they are burned, like ham, beech, juniper, pine and other softwood. After the smoking it is aged.
Composition.
a) Raw material: pig leg raised in the area.
b) Technological: salt, pepper, various woods (beech, juniper, pine).
c) Additives: none
Maturation.
Forty days of salting and smoking.
Aging period.
Four to six months in premises open and airy. It is a great product, thanks to the raw material, the wood used for smoking and dry climate (Sauris is almost 2000 meters).
Production area.
City of Sauris in the province of Udine.
Source: Atlas of typical Italian products, Insor, 1989-1995
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