Ossocollo

MACELLERIA ROBERTO D'ALTOÈ

Ossocollo

It is extracted removing the bones from the pork’s neck. The cut of meat is made beginning from the 2° cervical vertebra to the 3° thoracic vertebra. It’s warm salted with Cervia’s kitchen salt, spiced with pepper, cinnamon and cloves before the binding.

Seasoning minimum 5 months

Descrizione

It is extracted removing the bones from the pork’s neck. The cut of meat is made beginning from the 2° cervical vertebra to the 3° thoracic vertebra. It’s warm salted with Cervia’s kitchen salt, spiced with pepper, cinnamon and cloves before the binding.

Homemade and natural processing