Mortandela - 300g

The most traditional cured meat of the Val di Non is today prepared only with noble cuts of pork. The traditional recipes of Trentino cuisine: in sauerkraut, or in barley or risotto (try the recipe where it is blended with Teroldego and mixed with mountain cheese), or even to prepare canederli or season spätzle. It is eaten whole, that is, the "skin" (i.e. the caul in which it is wrapped) must not be removed.