Montefeltro, Pesaro, Marche
The pork leg is put in pepper and massaged to facilitate the release of blood and water. Is then put back in salt for twenty to thirty days. Then removed the salt tends to harden, wash with warm water and starts to dry. When dry is wet with mulled wine and spiced with garlic, bay leaves, sugar and rosemary. It covers more ground pepper, smoked it hanging from rafters and it matures.
a) Raw material: thighs of pigs according to local tradition, with acorns, chestnuts, grains and food waste and agricultural products without whey.
b) Technological: garlic, pepper, salt, sugar, wine, rosemary, bay leaves and flour for the filling.
c) Additives: none.
One month and three months in salt in local hot and smoke.
From one to three years.
Source: Atlas of typical Italian products, Insor, 1989-1995