A Lessinia recipe with a nod to the strong ﬂavours of southern Italy: pork neck and cheek are salted, cured, generously peppered and lightly smoked. The result is a cured meat that combined mildness and body in a single ﬂavour.
How to enjoy it
Thinly sliced on toasted polenta or bread, or cut thicker and used in delicious carbonara or Amatriciana pasta sauces.
Minimum curing 180 days.