This is a typical Italian cold cut made from selected pork thighs. The thighs rest for 24 hours in dedicated cooling cells. Then the meat is salted: while the pork rind is salted with humid salt, the lean meat is covered with dry salt. Again, the thigh rests for a period that goes from 60 to 80 days, in order for the salt to penetrate homogeneously. After this period, the thigh is washed with warm water, air-dried, and hung. It is then covered with soil, a mixture of pork fat, salt, and pepper, to soften the surface layers and left to age for 16 months. Allergen-free. Gluten-free.