Soracosta

MACELLERIA ROBERTO D'ALTOÈ

Soracosta

It is extracted removing the bones from the loin with the spare rib, in such a way as to form an only piece.The cut of meat is made beginning from the 4° to the 15° thoracic vertebra. It’s warm salted with Cervia’s kitchen salt, spiced with pepper, cinnamon and cloves before the binding.

Seasoning minimum 6 months

Descrizione

It is extracted removing the bones from the loin with the spare rib, in such a way as to form an only piece.The cut of meat is made beginning from the 4° to the 15° thoracic vertebra. It’s warm salted with Cervia’s kitchen salt, spiced with pepper, cinnamon and cloves before the binding.

Homemade and natural processing