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Artisan cured cold cut, which bears its name from its main ingredient: the upper part of the back close to the head of the pig, a soft and lean meat marbled with fat, which makes it very appetizing.
The entire piece of meat is taken and seasoned with salt and black pepper. Cured slowly for about 8 weeks, and then it is ready to consume.
- Low fat
- Gluten free
- Dairy free
Remove from the packaging and thaw for 20 minutes before consuming.
Recommended recipes:
- Cantaloupe with loin head
- Tenderloin head sandwich with melted brie cheese
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