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Merkki: Azienda Agricola Ferrari Adriano
The farm Ferrari Adriano is listed in the famous culinary specialties guide "Gambero Rosso" with their sausages from the black pig.
The farm Ferrari is engaged with the breeding of the best pigs of the race "Nero Calabrese" and feeds the animals with only the best natural food. This is how quality cold cuts can be produced.
Piece: pork cheek of Suino Nero Calabrese.
Curing: about 12 days.
Processing: Curing and washing with vinegar.
Maturation: 90 to 120 days.
The farm Ferrari Adriano is listed in the famous culinary specialties guide "Gambero Rosso" with their sausages from the black pig.
The farm Ferrari is engaged with the breeding of the best pigs of the race "Nero Calabrese" and feeds the animals with only the best natural food. This is how quality cold cuts can be produced.
Piece: pork cheek of Suino Nero Calabrese.
Curing: about 12 days.
Processing: Curing and washing with vinegar.
Maturation: 90 to 120 days.
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