Ossocollo Stagionato Ossocollo:Trancio 800 g 12 hours in the drying

12 hours in the drying cell

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the tongue

1 Musetto Precotto Lovison 500g

Ossocollo Stagionato Ossocollo:Trancio 800 g 12 hours in the dryingCentennial rediscovery of Lovison. It is wisely chosen by master butchers the cut of the neck, only among the heaviest animals. The working method is still the one noted in Augustine's notebooks. The two salts are done strictly by hand, the first immediately and the second after 7 days, massaging the product every 2 days to let the spices penetrate. The aromatic touch is given only on the last night. From the very first taste, an explosion of flavors