It has very tender and flavorful meat. The smoking process follows the ancient tradition, using firewood from typical Mediterranean scrubland.

Serving suggestions

Sliced thinly and dressed with slices of champignon mushrooms, chopped parsley, oil, lemon, it makes for an excellent appetizer.
Diced and sautéed with oil and chili flakes, a splash of white wine, cherry tomatoes, and a pinch of thyme,
it’s the ideal sauce for a dish of “bavette” or “tagliolini”.