Weight: 400g

Our products are processed using an artisanal method. To obtain the product which until now has always been considered top quality, we studied the right quantity of fat to put together with the meat because it is the fat that gives the product its flavour. At the same time, we also keep in mind the advice of our nutritionist to avoid unwanted effects.

For all our products, both cured meats and butcher's meats, we only use animals that live in the wild in the lower Murgia Pugliese. Our products are processed using an artisanal method.

Preparation Method

1st Phase: Salting

The pork is deboned, stripped and cut by hand into small pieces and left to rest in Limmi (clay containers) for about 12 hours.

2nd Phase:

The meat is mixed with salt, pepper and vin cotto; stuffed into pork casing and shaped into a horseshoe shape.

3rd Phase: Seasoning

The salami obtained is matured for at least 30 days obtaining a top quality product.

*Cooked wine/vincotto: wine obtained by fermenting the must with the addition of cooked must reduced to 1/10.

This cured meat takes its name from the shape similar to a horse's stirrup, due to the natural casing in which a part of the pig's intestine is stuffed. It is made up of selected cuts of pork and small quantities of pork lard and is flavored with salt, pepper and cooked wine, which is added when the meat is mixed. After bagging and tying by hand, it is smoked with fragno and almond bark.

Seasoning: 100 days

Raw material: Pork in the wild from our forests and our farms. The pieces of pork used are leg, shoulder and a small amount of fat.

Pair it: As an aperitif at the table with bruschetta bread topped with some brie and slices of Cervellera salami, sprinkle with a little extra virgin olive oil and a balsamic vinegar glaze.

At sight, the slice appears compact and red in colour, with white fat clearly demarcated from the lean. The nose expresses above all hints of wood and smoke, intense but not invasive which return tasty and aromatic in the mouth.

For the palate it is a triumph: what makes it unique is the acorn aftertaste predominant in the diet of pigs reared in the wild in our Mediterranean scrub.