La Corposa

Seasoned pork leg and refined in wine


The first thing you notice about this wonderful cured meat product is its size. Corposa is made using the de-boned leg of pork, skilfully prepared by our butchers who use both sides of the rump for this product. Its large size adds extra flavour when, after an initial curing period, the meat is immersed in Amarone della Valpolicella DOCG. The result is a fabulous cured meat product with a distinctive purplish colour. The slices are large and every cut releases all the aromatic complexity of this very special product.

How to enjoy it

Rolled into little rose shapes and accompanied by caramelised red peppers.

Tasting notes

Minimum curing 18 months.
Conditioned in “Amarone della Valpolicella DOCG”.