| Description |
Traditionally the lean pork meat and the selected pork fat
were cut separately with a knife by hand. Today, specific modern machinery
allows producers to replicate the same cutting style. The lean meat is still
cut on its own and the fat is also cut separately into larger cubes than a
regular grinder would normally mince. The two ingredients are then mixed
together slowly and seasoned with salt, pepper and white wine until the mixture
binds nicely. The mixture of lean meat is then stuffed into natural hog casings
and tied with natural cord to be hung to dry for one week then passed on to the
curing room for a minimum of 60 days.
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