The Sbriciolona "Il Poggetto" stands out for its soft texture, which melts easily on the palate as soon as it is sliced. It is made from 100% Italian pork (shoulder and belly), with fine grinding and a delicate seasoning of fennel seeds, garlic and cracked pepper. Minimum curing time of 15 days in our facility in Poggio a Caiano, in Tuscany, with handcrafted processing. How to enjoy it: freshly sliced at the moment, it is perfect for a Tuscan appetizer, served with bread and cheese, or as the star of a cured meat platter. Format: vacuum-packed slice, weight approx. 1.4 kg.
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The Sbriciolona "Il Poggetto" stands out for its soft texture, which melts easily on the palate as soon as it is sliced. It is made from 100% Italian pork (shoulder and belly), with fine grinding and a delicate seasoning of fennel seeds, garlic and cracked pepper. Minimum curing time of 15 days in our facility in Poggio a Caiano, in Tuscany, with handcrafted processing. How to enjoy it: freshly sliced at the moment, it is perfect for a Tuscan appetizer, served with bread and cheese, or as the star of a cured meat platter. Format: vacuum-packed slice, weight approx. 1.4 kg.
