Cosciotto al forno

The cosciotto was born as an alternative to the porchetta, thanks to its lighter consistency and to its smaller dimension that can adapt to different circumstances required by the customers. It is produced from the pork’s thigh where the is still the rind. After adding salt, pepper and other natural spices, it is tied and then cooked for different hours in a specific oven. Preservative, milk derivatives and gluten sources are not used to maintain a great genuineness. 

Cooked weight: 8 - 12 kg

Sizing:                Total               Half                  

                          8 -12 kg            4-6 kg              

Packaging: loose or vacuum-sealed