• PWeight 8 kg approx
• 9 Months Curing
• Low salt content
• Patented packaging, pink peppercorn coating, garlic flakes and rosemary
• Marination in tanks with balsamic vinegar

La Regina di Norcia is a high quality boned thigh cured for 9 months in Norcia’s Sibillini mountains whose clear air gives it a distinctive flavour supplemented by marination in tanks with balsamic vinegar based liquids which also serve to protect the product while it is being worked. The natural quality of the product is also enhanced by its saddle shape and its pink peppercorn coating, garlic flakes, rosemary. It is thanks to its form and deboning that curing achieves a more rapid and effective aroma and salting penetration obtaining a ready to eat product with very limited waste, uniform slices and an easy  to work product.