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 small whole format is convenient for slicing fresh at home, while preserving the typical softness of this cured meat. Whole, weight approx. 700 g.
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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. The small whole format is convenient for slicing fresh at home, while preserving the typical softness of this cured meat. Whole, weight approx. 700 g.
