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Salumi di Suino di San Patrignano
Also called Gola Stagionata, it is obtained from the pig’s cheek and throat. It is salted and coated like pancetta, then cured for two months. It resembles lard, but there’s more meat. It can be eaten as it is, in slices or slightly warmed and served on saltless bread. Ideal as the basic ingredient in popular pasta sauces.
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