The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
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The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
They are seasoned with salt, spices and left to rest in the cell to allow the penetration of the tanning.
Finally it is slowly aged
The cheek is the cut of pork obtained from the cheek of the pig, path from lean veins of muscle with a component of fine fat, of composition other than lard and bacon: the consistency is harder than the bacon and the most characteristic flavor.
Specific References
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