A hand-produced speciality from the region of Piacenza using pork legs only from pigs born and bred in Italy. It is hand-salted and carefully rolled in its rind to conserve all the nutrional and sensorial properties of the meat and the fatty parts, according to traditional methods.
Long curing guarantees a typically harmonious and delicate flavour and enhances the meat's silky tones ranging from pink to intense red.
Borgo Rovagnati guarantees care, workmanship and passion. The animals are fed strictly controlled, high quality food.
Listed in the AIC Guide*
*See the official Italian Coeliac Association (AIC) website for more information on coeliac disease and a gluten free diet: www.celiachia.it
Nutritional values per 100 grams
|2047 kJ - 496 kcal
of which saturated fatty acids
of which sugars