suckling pig with head and trotters selected by weight, deboned and trimmed, with any fat removed, stuffed with pork loin, salted via brine injection, tied by hand, steamed, vacuum-packed under controlled conditions, pasteurised and cooled again
| Aroma and taste: | typical of suckling pig meat | ||
| Colour: | pink in the muscular parts, white in the fatty covered parts | ||
| Consistency: | dry, typical of the product |
does not contain GMOs, allergens or gluten




