Prete It's the lower part of the pig's shoulder.
Manufacturing consists in trimming off the cut, salting and, if necessary, filling it with other muscle wrecks coming from the same cut, paying attention to leave muscles whole.
This part is then sewed into its skinpig whole (removed in the trimming off process) and pressed in the center with sticks of wood or simple string.
Seasoning is about a couple of weeks.
To be consumed it should be slowly boiled in water for about 3-4 hours.
Its taste is strong with a delicate fragrance.
Its weight goes from 1,5 to 2 kg.
You can find it underdone or raw.

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