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Salumi di Mora Romagnola
The meat from the pig’s belly, distinguished by successive layers of lean and fat, is rolled and completely tied up by hand after being slightly salted. The quality of the ingredient, the art of salting and the coating recipe lend the product truly unforgettable aromas and perfumes. Another important aspect, which shouldn’t be underestimated, is the binding, especially for the prolonged curing. Cured for about 6 months.
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