From 6 to 9 June appointment to Lama with the Festival World Gota.
For its preparation are employed pigs typically local or national. It is derived from the anatomical part of the cheek of pork, it is salted for at least 7-8 days, after which it is washed with wine vinegar pepper seasoned with natural flavorings. Hung and left to mature for at least 3 months, smoked in a natural way. It is used for pasta alla carbonara, all 'Amatriciana or enjoyed with hot bread.
