Parco Lombardo della Valle del Ticino

Product based on fresh meat obtained from the top piece, flank, and nailing strip of cow and/or buffalo, dressed with iodized salt and natural aromas, the addition of saltpeter and vitamin C. It is bagged into cow bowels, dried and seasoned for a period varying according to its size.

• Production Techniques: cows and buffalos coming from eco-compatible breeding structures, directly processed in the structure. Meat is marinated in a traditional way, dried, seasoned, and sold ready to be consumed.
• Packaging: in bag and/or vacuum-packed (1-3 kilos)
• Production Season: all year round.