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. The whole format of about 2.8 kg is designed for delicatessens, catering and deli counters, as well as for those who want to slice it fresh at home for larger gatherings. Whole, weight approx. 2.8 kg.
Price VAT included
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. The whole format of about 2.8 kg is designed for delicatessens, catering and deli counters, as well as for those who want to slice it fresh at home for larger gatherings. Whole, weight approx. 2.8 kg.
