Cuor di Viola
Cuor di Viola
The "CUOR DI VIOLA DI CANOSSA" (seasoned shoulder) is made by deboning a fresh pork shoulder and extracting the heart, meaning only the central part. The CUOR DI VIOLA is then processed with sea salt, natural aromas, and spices. Its anatomical shape guarantees easy slicing with minimal waste.
Characteristics:
- Careful dosage of salt
- Total absence of chemical preservatives, nitrates, and other additives
- A long and natural aging process in the microclimate of the Enza Valley between Reggio Emilia and Parma, which makes the product sweet and appetizing
A limited production
Characteristics:
- Careful dosage of salt
- Total absence of chemical preservatives, nitrates, and other additives
- A long and natural aging process in the microclimate of the Enza Valley between Reggio Emilia and Parma, which makes the product sweet and appetizing
A limited production
Awards and recognitions
