A delicatessen from Italy’s fine charcuterie. Produced only in the Parma province.Type of meat: neck back muscle of heavy Italian pigs (180 Kg.), only from Parma’s breeding circuits. Production process: muscle is massaged and salted, let rest, embedded in a natural casing and cured during 3-4 months. Flavour: savoury and smooth; it melts in one’s mouth.